Brie-Stuffed Puff Pastries

A delightful, but hard to photograph appetizer I made for our anniversary dinner.

Ingredients:
2 eggs
1 cup flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 pound Brie, but into 24 chunks


Directions:
1. Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4x1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill cups about two-thirds full. Bake 5 minutes.

2. Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.

(**Note: I only had a regular-sized muffin tin, so I just divided the batter and Brie into 12 portions. They look a little different than the picture included with the original recipe, but I'm sure they tasted just as marvelous.)