Preheat the oven to 4oo degrees.
Divide 2 Tablespoons of butter into little chunks distributed into each muffin tin.
Place muffin pan into hot oven just until butter melts. Remove and use a pastry brush coat the sides of each tin.
Whisk or beat the following ingredients:
- 1 cup of milk
- 1 cup of flour (I use a combo of unbleached and whole wheat pastry)
- 2 eggs
- 1/2 teaspoon of salt
Editor's note: They will deflate a little bit after they come out of the oven and that's just fine. The reason you don't want them to IN the oven is that they will get heavy and dense.
When we first got into making popovers (my son was three), my mother gave us a special tin that increases their rising and popping. It's not necessary, but it's definitely fun! I also highly recommend and old fashioned egg beater. I don't think there is anything more exciting in the kitchen for kids than this timeless tool.
P.S. We just made them again... that's three out of four days! Oh my!