Cheesy Popovers

• 1 Tablespoon Softened Butter For Greasing The Muffin Tin
• 2 Tablespoons Butter
• 3 whole Eggs
• 1 cup Whole Milk
• 1 cup All-purpose Flour
• 1/2 cups Freshly Grated Parmesan Cheese
• 1/2 teaspoons Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Chopped Fresh Parsley Or Dill

1. Preheat oven to 420 F (215 C). Grease the muffin tin. Recipe makes 16 mini muffin sized popovers.
2. In a small saucepan over medium low heat melt the 2 tablespoons of butter. Set aside to cool.
3. Place all of the ingredients (don't forget the cooled melted butter) into a food processor or blender and process for 30 seconds. I like using the blender, because it is so easy to use its cup to just pour the batter into the muffin tin cups. The batter will be quite liquid. Divide the batter evenly between the cups of the muffin tin; each should be about 2/3 full.
4. Bake on the middle rack of the oven for 20 minutes, without opening the oven door. Then remove them from the oven and let them cool in the pan on a rack for little bit. Then serve warm.

butter, butter, eggs, milk, allpurpose, freshly grated parmesan cheese, salt, freshly ground black pepper, fresh parsley

Taken from tastykitchen.com/recipes/breads/cheesy-popovers/ (may not work)