This Rye Popovers with cheddar and apple butter recipe is a great fall breakfast treat to enjoy on the weekends or whenever you are craving a sweet and savory meal.
Preheat oven to 425 degrees and place a 12 piece muffin tin into the oven to pre-heat with it.
In a microwave safe bowl, heat the milk for about 1 minute or just until it's room tempature.
Starting with the liquid ingredients, add milk, 2 Tbsp melted butter, eggs, all-purpose flour, rye flour, and salt to a high speed blender and bled until the batter is completely smooth.
Being careful not to burn yourself but working quickly, use an oven smitten to remove the muffin tin from the oven and use a pastry brush to brush each muffin cup with remaininng 2 Tbsp butter. Add 1/3 cup of batter to each muffin cup and bake for 22-25 minutes or until puffed and starting to brown.
Remove from oven and use a knife to poke a small hole in the middle of each popover. Add in 1 tsp of shredded cheddar cheese to each popover and set aside for a few minutes to cool.
When ready to serve, tear the popover in half and smear on 1 tsp apple butter over the melted cheddar cheese. Enjoy!