Yield: 12 popovers
| 1 cup |
all purpose flour
|
250 mL |
| 1/4 tsp |
salt
|
1 mL |
| 3 |
eggs, room temperature
|
3 |
| 1 cup |
milk, room temperature, or heated slightly until warm to the touch
|
250 mL |
| 2 tsp |
canola oil
|
10 mL |
| 2 tsp |
chopped chives
|
10 mL |
| 1 Tbsp |
fresh chopped parsley
|
15 mL |
| 1/4 tsp |
dried rosemary
|
1 mL |
| 1/4 tsp |
dried thyme leaves
|
1 mL |
| 1/4 tsp |
dried sage leaves
|
1 mL |
| 1/2 cup |
sharp Cheddar cheese, shredded
|
125 mL |
|
pepper to taste
|
1. Preheat oven to 450°F (220°C)
2. Measure flour, salt, eggs, milk, and canola oil into a large mixing bowl. Beat well to combine ingredients. Mixture should be smooth. Stir in the remaining ingredients. Set aside.
3. When the oven is ready, heat the muffin pan for 1 to 2 minutes, until it is very hot. 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.
