I Think I've FINALLY Mastered It

• 1 cup flour
• 1 cup milk (whole or 2%) I used skim and it worked fine!, at room temperature
• 1/2 tsp salt
• 1 Tbsp. sugar
• 3 large eggs, at room temperature
• 2 T melted butter (I added about tsp. more due to the lack of fat in my milk)

Orange Maple Butter

• 1 stick unsalted butter, softened
• 1 tablespoon fresh orange juice
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon coarse salt

1. Heat oven to 425. Spray muffin tins or popover cups. This recipe made 6 popovers using popover cups. It should make 9-10 popovers using muffin tins.
2. Using a blender, put the eggs, milk and butter in first, blending for a few seconds. Then add the flour and salt and whirl it until smooth. This prevents the batter from becoming lumpy.
3. Fill the popover cups 3/4 full, if using muffin tins fill 1/4 cup of batter for each cup. Make sure you alternate muffin cups to give the batter room to expand.
4. Bake for 25 minutes without opening the oven door. I baked mine for about 23 minutes. Turn down the temperature to 350 and bake for another 15 to 20 minutes, again I used less time, around 13 minutes.
5. Serve immediately. I love mine with jam or honey. Or with just plain old butter. Enjoy!
6. Using a rubber spatula, combine ingredients in a small bowl. Orange butter can be refrigerated in an airtight container for up to 1 week.