2 eggs, room temperature
1 egg white, room temperature
1 1/4 c. non-fat milk
1 1/4 c. unbleached white flour
1/4 tsp. salt
Tub-style safflower butter
1/2 c. shredded part-skim Cheddar cheese

In a mixing bowl, beat eggs and egg white with a rotary beater until lemon-colored and frothy. Add milk and beat 1 minute. Add flour and salt, and beat 1-2 minutes or until batter is smooth and foamy on top.

Generously grease popover pans, individual custard cups or standard muffin pans with safflower butter. Fill each cup 1/3 full with batter. Sprinkle with 1 tablespoon cheese. Top with 1/3 cup more batter. (If using standard muffin pans, grease and fill alternating cups to prevent sides of popovers from touching).

Bake at 450 degrees for 15 minutes (do not open oven). Reduce heat to 350 degrees and bake 20-25 minutes or until high, hollow and golden brown. Remove from oven. Insert a sharp knife into each popover to allow steam to escape. Remove from pans. Serve hot.

NOTE: The eggs and milk must be room temperature or the popovers will not rise. Well-greased cups and pans (including tops) will prevent popovers from sticking. Makes 8 popovers.