Preheat oven to 375° F.

Generously grease insides and top edges of 12 muffin cups, or a popover pan.

Melt butter in a saucepan over medium heat.

Add milk and barely bring to a boil without stirring.

Add flour mix all at once and quickly beat with a wooden spoon. You will need to put some muscle into it and beat thoroughly, over medium heat, until mixture forms a ball and is fairly smooth. This takes only a minute or two.

Remove from heat and let cool for 5 minutes.

Add eggs, one at a time, and beat thoroughly after each addition until mixture is smooth again.

Divide batter into the muffin cups and bake for 20-25 minutes, until popovers are very puffy and have browned well. Remove from oven and serve immediately. 

Drizzle with honey, sprinkle with powdered sugar, serve with jam, or eat just as they are!

Store in an airtight container or Ziploc bag on the counter for 2-3 days, or in the fridge up to 5 days. Warm up in the microwave for 10-15 seconds on power level 5.