INSTRUCTIONS

1. Arrange rack in the center of oven. Preheat to 450°F.
2. Whisk milk with eggs, herbs, and salt in a large bowl until fully combined. Season with fresh pepper. Slowly whisk in flour until batter is as smooth as possible (some lumps may remain). Cover with plastic wrap and let it stand at room temperature for about 30 minutes.
3. Pour ½ tsp oil into each cup of a 12-cup non-stick muffin pan. Transfer pan to center of preheated oven and bake until oil is hot, about 5 minutes.
4. Carefully remove pan from oven then, working quickly, pour about ¼ cup portions of batter into each prepared cup. Return to center of oven and bake until puddings are fully puffed and golden-brown, approximately 16 to 18 minutes.
5. Run a butter knife or small offset spatula around the edges of cups to loosen, then remove puddings to a serving plate or bowl. Serve immediately.