1 c flour
1/2 t salt
2 eggs
1 c milk
1 c shredded sharp cheddar cheese
3 scallions, trimmed and chopped

1 c flour 1/2 t salt 2 eggs 1 c milk 1 c shredded sharp cheddar cheese 3 scallions, trimmed and chopped

Coat 8 cups of popover or standard muffin pan with non-stick cooking spray. Fill empty cups with 1/2" water (so not to burn pan). Heat oven to 450.

In bowl, whisk flour and salt. In second bowl, whisk eggs and milk. Add to flour mixture; stir just until blended. Fold in cheese and scallions.

Fill prepared cups 3/4 full (about 1/2 c batter in each). Bake at 450 for 15 minutes. Reduce oven temp to 350 and bake another 10-15 min until browned and puffed. Keep oven closed until end of baking time or popovers will deflate.

Remove from oven and immediately remove from pan. Pierce sides once with knife to release steam. Serve warm. If needed, reheat at 350 for 5 min to crisp outside edges.