Mini Provolone Popovers

• 1 cup whole milk
• 2 large eggs
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter, melted, divided
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup finely chopped provolone
• 2 tablespoons grated parmesan
• 1 1/2 tablespoons chopped chives
• Equipment: a 24-cup mini-muffin pan

1. Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
2. Preheat oven to 425u0b0F with rack in upper third.
3. Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
4. Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

milk, eggs, flour, unsalted butter, salt, black pepper, provolone, parmesan, chives

Taken from www.epicurious.com/recipes/food/views/mini-provolone-popovers-354996 (may not work)