| 1 | Preheat your oven to 450*, adjusting the rack to the bottom position. |
| 2 | Heat the oil in a sauté pan over medium high heat. |
| 3 | Add the chopped shallots and cook until translucent, about 3 minutes. Add the rosemary and remove from heat. |
| 4 | Melt the butter, and allow to cool. |
| 5 | Combine the flour and the salt in a mixing bowl. Add the milk and half of the melted butter. Beat the eggs in one at a time. Add the shallot mixture. |
| 6 | Evenly divide the remaining butter into 12 muffin pans. Place the muffin pans in the hot oven, and heat until the butter sizzles. |
| 7 | Remove the muffin pans from the oven and pour batter evenly into all the cups. |
| 8 | Return to oven, and bake for 20 minutes. |
| 9 | Reduce the heat to 350* and bake for an additional 20 minutes, until the sides are crisp and firm. Poke with a knife to release the steam and serve. |
