So, I made the popovers this morning. One thing I did was let my eggs and milk come up to room temperature, which the recipe doesn't specify. Otherwise, the melted butter solidifies when it hits the cold liquid and you have some very unappealing butter chunks settling in the bottom of your bowl. I also put on baking stone on the very bottom rack to keep the oven temp steady, and put the popovers on the rack just above that. I whisked by hand, because I'm lazy and didn't want to clean my mixer. I used the muffin tins, since my popover pan has HUGE cups! They came out beautifully light and airy, and crisp on the outside. They kept their shape, even though I didn't add the extra 5 minutes at the end. The ones in the middle didn't rise very high, but the texture was still the same otherwise. I noticed they had a hole in the bottom, which I thought was odd...so I guess that's where the air leaked out. I'm planning to make these with a Yankee pot roast tomorrow. I'll try to find a smaller popover pan and buy it if it's not too pricey. Maybe that will help with the ones in the middle rising. I'll let you know if it makes a difference.

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