For years I made pop overs in pie pans; until I finally got popover pans. (Never thought about muffin pans.) I finally discovered after many years of sometimes they puffed way up and sometimes not; the most important thing is that all ingredients are at room temperature: eggs, milk & butter. I have two popover pans that I use at the same time. I place each one on a cookie sheet and put them in my convection oven on separate racks; leaving enough space between them for "popping." I too always heat the pans with a pat of butter in the bottom, which melts, and rises up the sides with the popovers. This adds a nice buttery taste so there is no need for butter inside. We enjoy ours with freezer jam; peach and peach/blackberry are our favorites but raspberry & strawberry are great too. I have always mixed the batter in my blender; the only trouble I have ever had is that I make two batches at once which fills right up to the top of the blender and sometimes gets a little messy. I am curious to try your recipe and directions but I will mix it in my KA mixer. Hand whisking for me is only when absolutely necessary. I enjoy watching my "toys" do the mixing. Here's a test that I will do with your recipe: I always make my popovers with "Fat Free" milk because we don't need the extra fat and calories, so that is what I will be using to make your recipe. I have never had anything but rave reviews using the fat free milk. I was going to go to bed early tonight but the message on today's email took me to the blog site and here I am..."sleepless in Seattle"

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