Cheddar-Dill Popovers

Ingredients

• 2 eggs
• 1 c Gold Medal Wondra flour
• 1 c milk
• 14 c shredded Cheddar cheese 1 oz
• 12 tsp salt
• 12 tsp dried dill weed

Directions

1. Heat oven to 450
2. Generously grease 6-ounce custard cups or 8 medium muffin cups 2 12 x 1 14-inch
3. Beat eggs slightly in medium bowl stir in remaining ingredients with fork or wire whisk just until smooth do not overbeat
4. Fill custard cups half full or muffin cups 34 full
5. Bake 25 minutes
6. Decrease oven temperature to 325
7. Bake 10 to 15 minutes longer or until deep golden brown
8. Immediately remove from cups
9. Serve hot
10. Yields 6 to 8 popovers