Ingredients
- 30 ml canola or vegetable oil
- 3 large eggs room temperature
- 1 cup 2% milk room temperature
- 1/4 cup unsalted butter melted
- 1 tbsp fresh Italian parsley finely chopped
- 1 tsp freshly ground pepper
- 3/4 tsp salt
- 1/2 tsp nutmeg freshly ground preferred
- 2/3 cup all purpose flour
Servings: popovers
Instructions
- Preheat oven to 425℉. Pour 1/2 tsp of canola oil into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5-7 minutes.
- In a large bowl, whisk eggs until smooth. Add milk and whisk until combined. Add remaining ingredients and whisk until smooth, approximately 30 seconds.
- Remove muffin tins from oven and fill each with approximately 3-4 tbsp of batter (about 1/2 full) Return to oven and bake for 12 minutes until puffed and starting to brown. Reduce heat to 350℉ and continue to bake for an additional 22-25 minutes. Remove from oven and serve immediately.
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