Preheat oven to 450?F. Stir flour and salt together in medium bowl. Beat egg, milk, melted butter and mustard together in small bowl. Pour over flour. Stir to form batter; do not beat.
Grease 4 cups (each 2 1/2-inch diameter) of 6-cup muffin tin. Fill each greased cup with 1 tablespoon shredded cheese. Turn muffin tin so indentations are cheese coated; divide batter between cheese-coated cups; top each evenly with remaining 1 teaspoon cheese. Fill empty indentations half-full with water for even baking.
Bake 15 to 20 minutes or until popovers are high and golden brown. Carefully remove from oven. Remove from muffin tin and serve warm.
|Serving Size 1|
|Amount Per Serving|
|Calories 150||Calories from Fat 0|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 14g||5%|