Yorkshire pudding with greens

Ingredients:

• 1.5 cups whole milk
• 3 large eggs
• 2 tablespoons unsalted butter, melt and let cool slightly
• 1.5 cups premium flour
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1.5 tsp finely chopped fresh rosemary
• Vegetable oil for greasing

Preparation:

1. Place a 12-cup muffin tin (preferably light metal) in the oven and preheat the oven to 200°C.
2. In a large bowl, combine the milk, eggs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir in the melted butter, then whisk in the flour until fully incorporated. Add the parsley, chives, and rosemary. Let the dough rest at room temperature for at least 10 minutes.
3. Remove the hot muffin tin from the oven and generously grease each cavity with vegetable oil. Pour the batter into the muffin tins, filling each about halfway (about 1/3 cup batter per cavity). Bake until the puddings are puffed and deep golden brown, about 35 minutes. Do not open the oven during baking.
4. Let them cool in the pan for 5 minutes, then use a small spatula to scoop them out. Serve the Yorkshire pudding warm or at room temperature.