I found this recipe in the Austin American Statesman. You can read it Here The recipe calls for making blueberry compote, but I made mine savory. I cut the recipe in half because I was just making 6. Since I was making them savory, I did not add the vanilla or cinnamon.
1 cup flour
1 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
Pinch of ground cinnamon or nutmeg, 2 tablespoons unsalted butter
Preheat oven to 400 degrees F.
In a medium bowl, whisk together flour, eggs, milk, vanilla, and salt until smooth. Add cinnamon or nutmeg if desired. Set aside to rest for 10 minutes. This allows the flour to fully absorb the milk and eggs.
Cut each tablespoon of butter into 6 equal pieces and place a piece in 6 or the 12 muffin cups, spacing them in every other cup; repeat with the second pan. Place pans in the oven until the butter melts, about 1 minute.
Measure 1/4 cup of batter into each buttered cup. (about 2/3 full) Place in the oven and bake for 20 minutes.Once out of the oven, the puffs will immediately begin to deflate, forming a cup for the blueberry compote. Run a knife around the edges to remove, then fill and serve immediately.
Cut two slices of bacon in small pieces, Fry in a skillet until almost crisp. Add about 4-5 mushrooms cut in small pieces. Dice one green onion and place in the pan. I added about 1 tablespoon of flour and cooked for about 1 minute. Add about 1 cup of milk to make a gravy. Fill your cups and enjoy.
2 cups fresh or frozen blueberries, divided
3 tablespoons water,
2 T. sugar
Zest of 1 lemon or 2 teaspoons lemon juice
Cook in a medium saucepan, combine 1 cup blueberries, 3 tablespoons water, sugar and lemon zest or juice. Cook over medium heat for 10 minutes, stirring frequently, until the berries start to break down. Add remaining blueberries and cook for 5 additional minutes. Serve warm or at room temperature.