Preparation / Directions:
In medium bowl, combine flour, chives, salt and thyme. In separate bowl, beat together milk and eggs with wire whisk. Gradually add to flour mixture, beating until smooth. (Cover and refrigerate up to 1 hour before baking, if desired.)
Spoon approximately 1/2 teaspoon melted butter into each of 12 medium muffin cups, tipping pan to coat bottoms. Fill each muffin cup halfway (approximately 3 tablespoons batter).
After removing roast, increase oven temperature to 450 degrees F. Bake puddings in 450-degree oven 15 to 18 minutes or until puffed and golden. Serve immediately with Classic Beef Rib Roast.
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