INGREDIENTS
- 1 cup (250 mL) shredded Basler Cheese
- 3 eggs at room temperature
- 1 1/4 cups (300 mL) milk
- 1 1/4 cups (300 mL) all-purpose flour
- 1/4 cup (50 mL) chopped fresh parsley
- 2 tsp (10 mL) chopped fresh thyme or chives or 1/2 tsp (2 mL)
- dried thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) butter melted
DIRECTIONS
Preheat oven to 425°F (220°C).
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.
Brush 12-cup nonstick muffin generously with melted butter. Heat in oven for 2 min. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup/75 mL each).
Bake for 20 min, until puffed and golden brown. Reduce oven temperature to 350°F (180°C) and bake for about 10 to 15 min or until a knife inserted in the centre comes out clean.
Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 min. Remove from pans and serve hot.
