Herbed Popovers

1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon rubbed sage
1/4 teaspoon celery salt
3 eggs
1 cup milk
1 tablespoon canola oil

In a large bowl, combine the flour, thyme, basil, sage and celery salt. Combine the eggs, milk and oil; whisk into dry ingredients just until blended. Refrigerate for 30 minutes.

Divide batter among six greased popover pan cups or eight greased and floured 6-oz. custard cups. Place custard cups on a baking sheet.

Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15-20 minutes longer or until deep golden brown (do not underbake). Serve immediately.