Savoury Sun-dried Tomato & Cheddar Popovers

1 cup all-purpose flour (250 mL)

3 eggs, room temperature (3)

1 cup milk (250 mL)

3/4 cup old cheddar cheese, grated (175 mL)

1/3 cup sun-dried tomatoes, excess oil removed, diced (75 mL)

2 tsp canola oil (10 mL)

1 tsp Italian Seasoning (5 mL)

1 tsp onion powder (5 mL)

1 tsp thyme leaves (5 mL)

1/2 tsp dried chives (2 mL)

1/2 tsp dried parsley (2 mL)

1/4 tsp ground pepper (1 mL)

1/4 tsp salt (1 mL)
1. Preheat oven to 450°F (220°C).
2. Measure all ingredients into a large mixing bowl. Beat well to combine ingredients. Mixture should be smooth. Set aside.
3. When the oven is ready, heat the muffin pan for 1 to 2 minutes, until it is very hot. Remove from oven and spray evenly with canola oil.
4. Pour batter into muffin pan cups and place in oven. Bake for 10 minutes. Reduce heat to 350°F (180°C) and continue to cook for 10 minutes or until popovers have risen completely and are golden brown in colour.