Today’s Recipe: Jalapeño-Cheddar Popovers (Gluten Free!)

JALEPEÑO-CHEDDAR POPOVERS (GLUTEN-FREE!)

PREP TIME: 25 MINUTES
COOK TIME: 33 MINUTES
MAKES: 10 POPOVERS

3              T butter, melted and divided
1              cup rice flour
¼             cup tapioca flour
1              t sugar
¾             t salt
1¼          cups milk
3              eggs
½             cup shredded cheddar cheese
½             jalapeño pepper, seeded and minced

1. Preheat oven to 400°F. Butter 10 muffin cups using 1 T of the melted butter.

2. In a medium bowl, combine rice flour, tapioca flour, sugar, and salt.

3. In a small saucepan, heat milk just until steam rises (about 125°F).

4. While milk is heating, whisk eggs until frothy; slowly whisk the milk into the eggs, then whisk in remaining butter.

5. Whisk cheddar and jalapeño into egg mixture and then pour egg mixture into flour mixture. Whisk until batter is smooth. Evenly divide batter between prepared muffin cups.

6. Bake for 25 minutes, then reduce oven temperature to 350°F and bake an additional 8 minutes, or until popovers are deep golden brown. Serve hot with butter (if desired).

Gather ingredients.

Preheat oven to 400°F. Butter 10 muffin cups using 1 T of the melted butter.

Add 1 cup of rice flour to a medium bowl.

Add ¼ cup of tapioca flour.

Add 1 t sugar.

Add ¾ t salt.

Whisk to combine.

In a small saucepan, heat 1¼ cups of milk just until steam rises (about 125°F).

While milk is heating, whisk 3 eggs until frothy.

Slowly whisk the milk into the eggs.

Whisk in remaining 2 T of butter.

Whisk in ½ cup shredded cheddar.

Whisk in half a seeded and minced jalapeño pepper to egg mixture.

Pour egg mixture into flour mixture.

Whisk until batter is smooth. Evenly divide batter between prepared muffin cups.

Bake for 25 minutes, then reduce oven temperature to 350°F and bake an additional 8 minutes, or until popovers are deep golden brown. Serve hot with butter (if desired).