1. Preheat oven to 425°F 2. In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper. 3. Brush a 12-cup nonstick muffin pan generously with melted butter. Heat in oven for 2 minutes. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup each). 4. Bake for 20 minutes, until puffed and golden brown. Reduce oven temperature to 350F and bake for about 10-15 minutes or until a knife inserted in the center comes out clean. 5. Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 minutes. Remove from pans and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
