Ingredients
Units
For the Popovers
- 2 eggs
- 80g flour
- 90g full-fat milk
- 14g of water
- 1/4 tsp salt
- 4 Tbsp grated parmesan
- pinch black pepper
- 1/4 cup canola oil
For The Honey Whipped Feta
- 100g soft Danish feta
- 3 Tbsp Greek yoghurt
- 1 Tbsp honey
- 1 tsp chilli flakes
Instructions
- In a mixing bowl combine the eggs, flour, black pepper, milk, water, and salt and whisk until smooth. Let batter rest at room temperature for at least 30 minutes.
- While the batter rests, place the feta, yoghurt and honey into a bowl. Use a spoon or spatula to squish and combine the ingredients until you have a smooth fluffy whipped feta. For fluffier results you can pop the mixture into a food processor and blend until combines]
- Heat the oven to 230°C, and place a rack in the centre of the oven. Divide the canola oil between 3-4 wells in your muffin tin, then place the muffin tin in the oven to preheat until the fat is smoking hot, about 10 minutes.
- Remove the muffin tin from the oven onto a heat-proof surface
- Divide the batter evenly into the muffin tins. The wells should be half filled. Scatter over the parmesan and immediately return to the oven.
- Bake until the popovers have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, but larger muffin tins can take 25 minutes. Try not to open the oven to check on the popovers until they turn brown, as they can deflate easily before this.
- Remove the popovers from the oven, drizzle over melted garlic butter, and serve with your whipped feta.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 233.67kcal
- Sugar: 4.22g
- Sodium: 375.15mg
- Fat: 15.74g
- Saturated Fat: 4.46g
- Unsaturated Fat: 9.84g
- Trans Fat: 0.04g
- Carbohydrates: 14.76g
- Fiber: 0.46g
- Protein: 8.31g
- Cholesterol: 60.01mg