Ingredients
4 Large eggs
2 cups whole milk, room temperature
2 cups all purpose flour
1/4 cup finely chopped fresh chives (or green onions)
2 TBL (1/4 stick) unsalted butter, melted
1 tsp salt
Preparation
Preheat oven to 425 F. Butter 20 muffin cups (I use pam spray). Mix all ingredients in bowl. Whisk until only tiny specks of flour remain, about 1 minute. (can be made 2 hours ahead. Cover, let stand at room temperature).
Divide batter among muffin cups. Without opening oven door at any point, bake popovers 15 minutes. Reduce oven temperature to 350 F, and continue to bake until golden brown and crisp, about 15 minutes longer. Loosen popovers from pans, transfer to basket and serve.
