Categories: Sides

Ingredients

• 1 1/2 cups whole milk
• 3 large eggs
• Kosher salt and black pepper
• 2 tbsp. unsalted butter, melted and cooled slightly
• 1 1/2 cups all-purpose flour
• 2 tbsp. finely chopped fresh parsley
• 1 tbsp. finely chopped fresh chives
• 1 1/2 tsp finely chopped fresh rosemary
• Vegetable oil, for brushing

Directions

1. Put a 12-cup muffin pan in the oven and preheat to 400. 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 at least 10 minutes.

2. 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.

3. Let them cool 5 minutes in the pan, then remove with a small offset spatula. Serve warm or at room temp.

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