Directions:
- Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
- Preheat oven to 425°F with rack in upper third.
- Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
- Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
- Cooks' note: Batter can be made 1 day ahead and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.13 Kcal (189 kJ) | ||
| Calories from fat | 18.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 3% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 7% | |
| Sodium | 81.16mg | 3% | |
| Potassium | 31.29mg | 1% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 193.48 Kcal (810 kJ) | ||
| Calories from fat | 78.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 3% | |
|---|---|---|---|
| Cholesterol | 85.18mg | 7% | |
| Sodium | 348mg | 3% | |
| Potassium | 134.15mg | 1% | |
| Total Carbs | 19.63g | 2% | |
| Sugars | 2.3g | 2% | |
| Dietary Fiber | 0.71g | 1% | |
| Protein | 8.65g | 4% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 0.7mg | 1% | |
| Calcium | 147.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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