Defy gravity with these light and pillowy popovers! Thanks to one of our favorite Trader Joe’s ingredients: Everything But The Leftovers Seasoning! This blend does all the heavy lifting with notes of herbs, two kinds of yeast, celery seed, and onion, but if you can’t get your hands on a jar you can swap in another poultry seasoning blend that contains similar ingredients.
- 1/ 2 tablespoon olive oil
- 1 celery stalk, finely diced
- 1/ 2 cup finely diced sweet onion
- 2 teaspoons kosher salt, divided
- 4 eggs
- 1 1/ 2 cups lukewarm whole milk
- 1 1/ 2 cups all purpose flour
- 3 tablespoons unsalted butter, melted
- 3 tablespoons Trader Joe's Everything But the Leftovers Seasoning
- 3/ 4 cup havarti cheese
Preheat oven to 450F degrees.
Heat olive oil over low-medium heat. Add 1 teaspoon kosher salt, onion, and celery. Saute until softened, about 5 minutes. Remove from heat and place aside.
Place muffin pan on middle rack of preheated oven.
Gently warm milk in a small pot over low heat and place aside.
In a large bowl, whisk eggs until frothy. Slowly whisk in warmed milk to avoid cooking the eggs. Place aside.
In a separate bowl, combine flour, remaining teaspoon salt, and Trader Joe’s Everything But the Leftovers Seasoning Blend. Slowly add dry mixture to egg mixture, whisking to combine until mostly smooth. Whisk to incorporate butter until frothy. Gently stir in vegetable mixture.
Remove muffin pan from oven. Coat with nonstick cooking spray. Fill each section ¾ full with warm batter. Distribute havarti cheese evenly on top of each. Bake on middle oven rack for 20 minutes. Reduce heat to 350F degrees. Bake 10-15 minutes more, until tops and edges are golden brown.