1¾ cups milk
1¼ cups flour
½ teaspoon salt
¾ cup grated sharp cheddar
1. Set the oven at 425 degrees.
Butter a standard 12-muffin tin.
2. In an electric mixer, beat the eggs for 2 minutes or until they are light and fluffy. Add the milk, flour, and salt. Beat for 30 seconds.
3. Divide half the batter evenly among the muffin cups. Sprinkle each of the cups with cheese. Fill the cups with the remaining batter.
4. Bake the popovers for 20 minutes. Reduce the oven temperature to 350 degrees and continue baking for 15 to 20 minutes or until the popovers are golden brown and toasted. Do not open the oven until the last few minutes or you risk deflating the popovers. They are not done until they are well browned and crusty; take them out earlier and they will collapse. Serve at once.