Rosemary Parmesan Popovers

Ingredients:
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 tsp salt
1/2 cup shredded parmesan cheese
1 tbsp fresh rosemary, finely chopped

Directions:
1. Preheat oven to 425°F. Grease and flour six custard cups or 6 cavities in a muffin tin. In a medium bowl beat eggs slightly.

2. Beat in flour, milk and salt until just smooth; being careful not to over beat. Gently stir in Parmesan cheese and rosemary. Fill custard cups 1/2 full.

3. Bake at 425°F for 40-45 minutes. Immediately remove from cups and serve piping hot.