First preheat your oven to 450 F.
Now chop chives and combine with flour, salt and thyme.
In separate bowl, whisk eggs and milk.
Gradually add the milk mixture to the flour mixture. Whisk until batter is smooth. (Refrigerate up to 1 hour, if desired.)
Butter the bottoms of a muffin pan and then fill each one halfway with batter. Bake in the oven for 15 to 18 minutes or until puffed and golden.
Cooking time could be as high as 18 minutes depending on oven.
This recipe has been added to the following public cookbooks:
billys notable cooking,
OUR FAVORITES,
patricks appetizer cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | PBC444
01/23/08 04:23 AM |
To answer the ? regarding Yorshire Puddingness....TIS THE SAME BATTER as for "regular" Yorkshire P...stateside these are called POPOVERS and in place of "pan drippings", butter is used. There are various versions, and used for breakfast or snacks with perhaps jams or preserves and at dinner as an accompaniment that can sop up a roasts aujus/gravy...Try them, might find quite likable --and tasty ,easy and an alternative to salve a craving when no roast has been roasted !! |
| ★ ☆ ☆ ☆ ☆ | rcoonpetz
12/12/07 04:27 PM |
yorkshire puddingIt is not yorkshire pudding Should be made in drippings from rib roast. How dumb.!! |
| ★ ★ ☆ ☆ ☆ | DavidJonesNikon
12/11/07 12:06 PM |
WorksWorks well without the chives and thyme |
| ★ ☆ ☆ ☆ ☆ | rikwds
11/26/07 07:27 PM |
huhwhat part of this makes it yorkshire pudding |
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