Individual Yorkshire Puddings
Prepared by Helen Magnusson

  • 1 cup milk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 cup all purpose flour
  • 2 tablespoons snipped fresh chives
  • ¼ teaspoon dried thyme leaves
  1. Combine flour, chives, thyme and ¼ teaspoon salt.
  2. In second bowl, whisk milk with eggs, gradually add to flour mixture, beating until smooth.
  3. (Refrigerate up to 1 hour, if desired.)
  4. Spoon ½ teaspoon melted butter (or pan drippings) into each of 12 medium muffin cups, or popover cups;
  5. Tip pan to coat bottoms. Place muffin cups in oven and heat for 5 minutes.
  6. Pour batter into hot cups and bake at 400 for 25 to 30 minutes.
    *Do not open oven before time is up. Puddings should be puffed firm not soggy.

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