Mini Provolone Popovers

I look for any excuse to use the mini muffin tin...these popovers just might become a favorite.

Recipe:

1 cup whole milk

2 large eggs

1 cup all-purpose flour

2 tablespoons unsalted butter, melted, divided

1/2 teaspoon salt

1/8 teaspoon black pepper

1/3 cup finely chopped provolone

2 tablespoons grated parmesan

1 1/2 tablespoons chopped chives

Equipment: a 24-cup mini-muffin pan

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

Cooks' note:

Batter can be made 1 day ahead and chilled.