Parmesan & Italian Herb Popovers

(Andrea)

4 large eggs, at room temp (can place cold eggs in hot tap water for a few minutes)
1 1/2 c milk, at room temp (or microwave til just warm)
1/2 t salt
1/2 t dried italian herbs
1/2 t dried parsley flakes
1 1/2 c all-purpose flour
1-2 T melted butter
1/3 grated parmesan cheese

Directions:
-Position the oven rack on the lower third of the oven. Preheat oven to 400 degrees.
-Use standard 12-cup metal muffin tin and grease well. (Pam works great!)
-Use a wire whisk to beat the eggs, milk, salt, herbs and parsley. Whisk until mixture is well combined and no streaks of yolk are showing.
-Add the flour all at once and beat with wire whisk until frothy. Small lumps in the batter are OK.
-Set batter aside to rest for 15 mins.
-Stir in the melted butter and parmesan cheese.
-Pour batter evenly into muffin tin. Bake for 15 mins (make sure you don't open the oven at any point of the baking process of the popovers will fall!!). Turn the oven down to 350 degrees and continue to bake for another 10-15 mins until they are a deep golden brown.