1 cup flour
1 tablespoon finely chopped flat leaf parsley
½ teaspoon salt
¼ teaspoon ground white pepper
1-¼ cups whole milk, at room temperature
2 large eggs, room temperature
1 tablespoon butter, melted
3 ounces Boursin or Alouette herbed cheese or creamy bleu cheese, crumbled
1. Preheat oven to 450 and place a rack in the bottom third of the oven. Spray a 24-cup, nonstick mini muffin pan generously with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, parsley, salt and pepper. Ina separate medium bowl, whisk together the milk, eggs, and butter. Pour the milk mixture over the flour mixture and whisk together until just combined (a few lumps are okay). Pour the batter into the prepared muffin cups to within about ¼ inch to the top. Top each cup with a crumble of the Boursin or Bleu cheese.
3. Bake for 10 minutes without opening the oven door. Reduce the heat to 350 and bake until golden brown and nicely puffed, 8 – 10 minutes more.
*Use non-stick muffin pan for this recipe.