Fresh Herb Popovers

Fresh Herb Popovers
Amanda Starley - New Jersey

Makes 12 Popovers

Ingredients
4 Large eggs (room temperature)
1 1/2 cups whole milk or half and half (room temperature)
4 Tbsp butter (melted and cooled)
1 Tbsp Dijon mustard
1 1/3 cups Flour
1/2 tsp salt
1/8 tsp cayenne
1/3 cup lightly packed chopped herbs (Chives and basil work well)
PAM spray

Cooking Instructions
Heat oven to 450 and place muffin pan on middle rung. In a blender, combine eggs, milk, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt and cayenne and blend until just combined, another 10 to 15 seconds. Add the herbs and pulse to blend. Once the oven is hot, working quickly, remove the pans from the oven and set them on a dish towel. Spray them down with PAM. Pour the batter evenly into the heated muffin pans (approx 1/2 - 2/3 full) and slide back into the oven (you will likely have a little left over batter). Bake without opening the door until the popover are puffed and well-browned, about 25 minutes. If you open the door before they are done, they will be pancakes instead of popovers. Once they’re out, pierce the top with a knife so they don’t deflate. Gently pop them out by rolling pan onto its side. Serve hot with lots of butter :)

Can be reheated in a 300 degree oven until warm.