\n
3 eggs<\/span><\/p>\n 3\/4 cups all-purpose flour<\/span><\/p>\n 1\/4 tsp salt<\/span><\/p>\n 1\/2 tsp freshly ground black pepper<\/span><\/p>\n 1\/2 tsp herbs de Provence<\/span><\/p>\n 4 T. chopped parsley leaves<\/span><\/p>\n 1 cups whole milk<\/span><\/p>\n 3\/4 cup grated Parmesan (about 5 ounces)<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3\/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 3 eggs 3\/4 cups all-purpose flour 1\/4 tsp salt 1\/2 tsp freshly ground black pepper 1\/2 tsp herbs de Provence 4 T. chopped parsley leaves 1 cups whole milk 3\/4 cup grated Parmesan (about 5 ounces) \u00c2\u00a0 Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3\/4…<\/p>\n