Inspired by the blooming chives in my garden and hungry for something freshly baked but QUICK, I tweaked a basic popover recipe.

2 cups milk

4 eggs

4 tablespoons butter, melted

10 ounces all purpose flour

1/2 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

1/4 cup Parmesan cheese

2 tablespoons chopped fresh chives

1 teaspoon grated fresh lemon zest

Heat oven to 450 degrees. Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil.
Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.
Place the empty pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter (this is less messy if you transfer batter to a 4 cup liquid measuring cup).
Bake for 18 - 20 minutes, then lower the oven temperature to 350 degrees. Continue baking until the popovers are deep golden brown, 15 - 18 more minutes.
Cool briefly in the pan before removing and serving. You can reheat cooled popovers in a 350 degree oven for about 5 minutes.