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Published on Jul 10, 2012
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If you're looking for something different to liven up your breakfast or you just love fresh baked bread with a twist...these rosemary parmesan popovers are exactly what you need! They're super light, fluffy and bursting with delicious flavors. Try them with jam, butter or just on their own....HEAVEN!
Parmesan Rosemary Popovers
2 eggs 1 cup all-purpose flour 1 cup milk 1/2 teaspoon salt 1/2 cup shredded parmesan cheese 1 tablespoon fresh rosemary, finely chopped
Preheat oven to 425 degrees. Grease and flour six custard cups or 6 cavities in a muffin tin. In a medium bowl beat eggs slightly. Beat in flour, milk and salt until just smooth; being careful not to over beat. Gently stir in parmesan cheese and rosemary. Fill custard cups 1/2 full. Bake at 425 degrees for 40-45 minutes. Immediately remove from cups and serve piping hot.