I was in the mood to bake something new and found this recipe among the mounds of recipes I’ve saved over the years.

The recipe had been torn out of a magazine, but I have no idea which one.

Parmesan-Thyme Popovers

— 1-1/2 cups whole milk

— 3 large eggs

— 2 tablespoons butter, melted

— 1-1/2 cups flour

— 3/4 cup grated parmesan

— 1 tablespoon fresh thyme leaves

— 3/4 teaspoon grated or ground nutmeg

— 1/2 teaspoon salt

— 1/2 teaspoon pepper

— Cooking spray

Arrange a rack in the bottom third of the oven; preheat to 425 degrees.

In a blender, puree the milk, eggs and butter.

Add the flour, 1/2 cup cheese, the thyme, nutmeg, salt, and pepper; puree.

Generously spray 12 standard size muffin cups with cooking spray.

Divide the batter among the cups, about 1/4 cup in each.

Sprinkle the remaining 1/4 cup cheese on top. Bake until puffed and deep brown, 25 to 35 minutes. (Do not open the oven door until done.)

Carefully remove the popovers from the cups.

Pierce the sides of each popover with a sharp knife to release some of the steam.

Serve immediately.

It was Sunday afternoon and I was trying to decide what to have for supper when I figured it was the perfect time to try these popovers.

I’ve only made popovers one other time in my life and that was in middle school. Mrs. Culton was my home economics teacher and I remember the class making some kind of popover.

I remember Mrs. Culton talking about how delicate they are, that they puff up and you have to let the steam out.

This recipe seemed simple enough and I had all the ingredients on hand.

I don’t usually have fresh herbs in the refrigerator, but I did this time because I had made root beer carrots for a church gathering and the remaining thyme was going to go to waste in the refrigerator if I didn’t use it soon.

I removed one of the racks from my oven and turned the temperature up to 425 degrees.

Knowing it would take a little time to remove the leaves from the thyme stems, I did that first, while the oven was preheating.

Once that was done, I removed the lid from the blender and added the milk, eggs and melted butter.

I put the lid back on and let the ingredients combine. Then I added the dry ingredients and turned the blender on again.

I try not to use cooking spray too much because I don’t like some of the ingredients listed on the can, but I used it for this recipe. I have two muffin pans that I was going to use, there are six cups in each pan and I generously sprayed each cup.

I wanted to make sure I poured the batter evenly into each cup so I measured 1/4 into each cup.

I failed to mention earlier that I didn’t have what I call fresh parmesan cheese. I did, but it had been in the refrigerator too long and there was mold on it so it went into the garbage and I was left with the dry grated parmesan you typically sprinkle on pasta.

I sprinkled some parmesan on each of the batter-filled muffin cups and into the oven they went.

Since you prepare the batter entirely in the blender, I dirtied few dishes which is always a plus for anyone in the kitchen.

By the time the timer sounded after 25 minutes, I peeked through the oven door and saw the popovers were a pretty brown color and assumed they were done.

I opened the oven door and immediately used a sharp knife to pierce the side of each popover.

The popovers smelled so good. While they were baking, Brad even commented that something sure smelled great.

I pulled open one of the popovers, and to my surprise, I didn’t it look quite done.

I pulled the little bit out of the middle.

I handed Brad what I’d pulled out of the popover and he popped it into his mouth, then said he agreed that they weren’t done.

However, the outside was done and popovers are generally supposed to be hollow anyway.

I took a bite and then took another bite. I wasn’t impressed.

Brad asked for one and put butter on his. He said he wasn’t crazy about them either, though the butter did make them a bit better.

After eating one popover, I took another, and again removed the not quite done part from the middle and began to eat.

Then I thought, “Why am I doing this? These aren’t good.”

I looked at Brad and said “I’m not wasting my calories eating any more of these things.”

We finished our meal, and while I was cleaning up the table, Brad said our dog Lily might like the popovers.

He took one and tore it into pieces for her, she ate it, but I think she must have been really hungry. I threw the rest of the popovers in the trash.

The popovers weren’t the only thing that ended up in the trash, this recipe ended up there too.

Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.