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Mini Provolone Popovers

['1 cup whole milk', '2 large eggs', '1 cup all-purpose flour', '2 tablespoons unsalted butter, melted, divided', '1/2 teaspoon salt', '1/8 teaspoon black pepper', '1/3 cup finely chopped provolone', '2 tablespoons grated parmesan', '1 1/2 tablespoons chopped chives', 'Equipment: a 24-cup mini-muffin pan']

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

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