Preheat oven to 425 degrees F (220 degrees C).
Pour 1/2 teaspoon of
Canola Oil (2 Tbsp)
into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5 to 7 minutes.
In a large bowl, whisk
2% Reduced Fat Milk (1 cup)
and whisk until combined. Add
Unsalted Butter (1/4 cup)
Italian Flat-Leaf Parsley (1 Tbsp)
Freshly Ground Black Pepper (1 tsp)
Salt (3/4 tsp)
Ground Nutmeg (1/2 tsp)
All-Purpose Flour (2/3 cup)
and whisk until smooth, approximately 30 seconds.
Remove muffin tins from oven and fill each with approximately 3 to 4 tablespoon of batter (about 1/2 full) Return to oven and bake for 18 minutes until puffed and starting to brown.
Reduce heat to 350 degrees F (180 degrees C) and continue to bake for an additional 12 to 15 minutes.
Remove from oven and serve immediately.