Cheese and Mustard Yorkshire Puddings

Solid vegetable shortening
4 large eggs
1 1/3 cups 2 percent milk
2 tablespoons whole-grain mustard
1 cup grated Cheddar cheese
1 2/3 cups all-purpose flour
1/2 teaspoon salt

1. Heat oven to 450 degrees. Place 1/4 teaspoon shortening in bottom of each cup of
a 12-cup muffin pan, and put pan in oven as it heats up.

2. In a mixing bowl, combine eggs, milk and mustard. Whisk together until frothy. Gradually
whisk in cheese, flour and salt, and continue whisking until smooth. Transfer mixture to a
large pitcher.

3. Remove muffin pan from oven, and distribute batter equally among cups; it will nearly
fill each cup. Immediately return pan to oven and bake until puddings are puffy, firm and
golden brown, 25 to 30 minutes. Carefully remove puddings from pan while they are still
hot, and allow them to rest on a kitchen towel for a few minutes before serving.

Yield: 12 puddings.