California Fig and Blue Cheese Popovers



2 large eggs, lightly beaten
1 cup half-and-half
2 tablespoons (1 ounce) unsalted butter, melted, plus more for brushing the pans
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces crumbled blue cheese
1 tablespoon finely chopped, fresh thyme or 1 1/2 teaspoons dried thyme
1/2 cup finely chopped, reconstituted dried figs

In a large bowl whisk together the eggs, half-and-half, and melted butter. Add the flour, salt, and pepper, and continue to whisk until the lumps have dissolved. Mix in the blue cheese, thyme, and figs. Chill the batter at least 3 hours or overnight.

Position a rack in the middle of the oven and preheat to 425F. Generously butter two 12 (1/3 cup) muffin pans or four mini muffin pans. Fill each cup 2/3 full. Bake for 18 to 22 minutes, or until golden brown and puffed up. Keep warm until ready to serve.

Makes 2 dozen standard muffins

Recipe created by Jeffrey Madura, Executive Chef of John Ash & Co.,

Courtesy of the California Fig Advisory Board

Chef’s Note:

Jeffrey Madura prefers Point Reyes Original Blue.