I love all cheeses but I have a special love for blue cheese so when I came across this recipe for Tiny Roquefort Popovers, I knew I had to try them. 

These were good!  I would imagine if you aren't a blue cheese lover you could easily change the cheese out for feta or something similar. 

Tiny Roquefort Popovers
Williams-Sonoma

1 cup all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs finely chopped flat-leaf parsley
1-1/4 cups milk, at room temperature
2 eggs, at room temperature
1 Tbs unsalted butter, melted
3 oz. Roquefort or other strong-flavored, crumbly blue cheese, crumbled (I used Gorgonzola)

Position a rack in the lower third of an oven and preheat to 450 degrees.  Generously brush one 24-cup or two 12-cup mini-muffin pans with vegetable oil.

In a large bowl, whisk together the flour, salt, white pepper and parsley.  In a large measuring cup, whisk together the milk, eggs and butter.  Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).  Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1-1/2 Tbs each).  Place a scant 1 Tsp crumbled cheese in the center of each filled cup.

Bake for 10 minutes.  Do not open the oven door during this time.  Reduce the oven temperature to 350 degrees and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more. 

Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.  Serve immediately.  Or, let cool on wire racks for up to 2 hours, then reheat in a 350 degree oven for 10 minutes.