Herbed Yorkshire Puddings

Yorkshire Pudding -- the name is misleading.  It's not pudding at all.  It's more like a hollow biscuit.  I love it, and this is a good one!

1 1/2 cups milk

3 large eggs

Kosher salt and freshly ground pepper

2 Tbsp butter, melted and cooled slightly

1 1/2 cups all-purpose flour

2 Tbsp finely chopped fresh parsley

1 Tbsp finely chopped chives

1 1/2 tsp finely chopped fresh rosemary

Vegetable oil for brushing

Put a 12 cup muffin pan in the oven and preheat to 400 degrees.  

Whisk the milk, eggs, 1 tsp salt and 1/2 tsp pepper in a large bowl.  Whisk in the melted butter, then whisk in the flour until smooth.  Stir in the parsley, chives and rosemary.  Let the batter sit at room temp for at least 10 minutes. 

Remove the hot muffin pan from the oven and generously brush each cup with vegetable oil.  Divide the batter among the cups, filling each about halfway (about 1/3 cup batter per cup).  Bake until the puddings rise and are deep golden brown, about 35 minutes.  Do not open the oven during baking.  

Let them cool 5 minutes in the pan and then remove them with a small spatula.  

Serve warm or at room temperature.