Heat oven to 425°F. Lightly coat 12 regular-size (21/2-inch) muffin cups with nonstick cooking spray.
Put flour, milk, eggs, oil and salt in a blender. Pulse until well blended, scraping down sides 2 or 3 times.
Stir in parsley, scallion, thyme and sage. Pour batter into muffin cups.
Bake 30 to 35 minutes until puffed and well browned. Unmold on wire rack. Pierce each popover with a small knife to release steam. Serve immediately.
Make Ahead: Measure ingredients (don’t mix). Mince parsley and scallion up to 1 day ahead. Refrigerate in plastic wrap.
calories 75 fat 3g saturated fat 0 cholesterol 38mg sodium 112mg carbohydrate 9g fiber 0
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