Popovers

I don't know why I don't do these more often. I made them for breakfast this morning and everyone was crazy for them. I do not have a fancy popover pan I just do them in a regular cupcake tray. They were amazing with the cinnamon simple syrup, but the kids loved filling the empty center with maple syrup, powdered sugar or chocolate chips as well. This recipe is from The Joy of Cooking

1 cup of milk
1 Tablespoon melted butter (and extra butter for greasing the pan)
1 cup of all purpose flour
1/4 teaspoon of salt
2 beaten eggs

Preheat the oven to 450° F. Grease a cupcake/muffin tray with cold butter. Melt 1 Tablespoon of butter in the microwave. Pour 1 cup of milk into a measuring cup, leave it to the side to take the chill off - you don't want any of the ingredients too cold. Measure 1 cup of flour and 1/4 teaspoon of salt into a bowl, I stir it with a whisk, or you could sift it at this point, just make sure there are no lumps. Stir in the melted butter and milk and mix until there are no dry spots. Crack 1 egg into the measuring cup and beat slightly, then stir into the batter. Repeat with the second egg. (Beat the eggs before adding because you only want to stir enough to mix everything in, extra stirring will make them extra tough.) You should end up with a really wet batter. Pour the batter into the greased muffin cups only 1/2 to 3/4 full. The less full the cup the more the popovers will open up. Bake at 450° F for 15 minutes and then reduce heat to 350° F to finish cooking (around 20 more minutes). They are done when Light brown and the sides can support themselves. The steam from the wet batter will pop out all the batter to make a "hollow" muffin that tastes a bit like a pancake.