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3 T. unsalted butter 4 medium eggs 1 cup flour Pinch of salt, optional Freshly ground black pepper to taste 1/2 cup heavy cream 1 cup milk 1/4 cup fresh chives, snipped fine, or freeze dried
Make them in muffin tins, in miniature or in your favoring shapes. Ad lib with your favorite herbs. Preheat oven to 400. Butter muffin tins with one tablespoon butter. Melt remaining two tablespoons. In food processor fitted with steel blade, process eggs, flour, salt and pepper for 10 seconds or until well blended. With motor running, slowly pour in cream, milk and melted butter. Process until smooth. Remove to a bowl and gently fold in chives. Fill buttered muffin tins 2/3 full with batter. Place on middle rack of oven and bake for 35 minutes. DON'T OPEN OVEN OR POPOVERS WILL FALL! serve warm. makes 12 Source: Mrs. Rusty Graham