Cheese and Chive Yorkshire Pudding

• 1½ cups (360 grams) whole milk
• 3 large eggs (150 grams)
• ¼ cup (60 grams) plus 4 teaspoons (20 grams) unsalted butter, melted and divided
• 1½ cups (188 grams) all-purpose flour
• 1 teaspoon (3 grams) kosher salt
• ½ cup (50 grams) freshly grated Dubliner cheese
• 3 tablespoons (8 grams) chopped fresh chives

Garnish: chopped fresh chives

1. Preheat oven to 425°F (220°C).
2. In the container of a blender, place milk, eggs, 4 teaspoons (20 grams) melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
3. In a small bowl, toss together cheese and chives.
4. Place a 12-cup muffin pan in oven for 5 minutes to preheat. Remove from oven, and quickly spoon remaining ¼ cup melted butter into muffin cups (1 teaspoon [5 grams] each). Return pan to oven for 2 minutes. Remove from oven. Working quickly, spoon batter into muffin cups, dividing evenly among each. Top each with 1 tablespoon (about 4 grams) cheese mixture.
5. Bake until puffed and golden brown, 15 to 18 minutes. Garnish with chives, if desired. Serve immediately.