Ingredients

• 5 large eggs , at room temperature
• 2 cups whole milk , at room temperature
• 2 cups all-purpose flour
• 0.25 cups vegetable oil
• 1 teaspoon kosher salt
• 1 pinch cayenne pepper , or to taste
• 1 tablespoon unsalted butter , softened
• nonstick vegetable oil cooking spray
• 0.5 cups crumbled blue cheese , or to taste

Instructions

1. 1 Whisk eggs, milk, flour, oil, salt, and cayenne together in a large measuring cup or mixing bowl just until blended.
2. 2 Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
3. 3 Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
4. 4 Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
5. 5 Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, 30 to 35 minutes.
6. 6 Poke each popover with a knife to allow steam to escape. Serve hot.

Nutrition per serving