Popovers (...Yorkshire Puddings?)

This is Ina Garten's recipe, though I've reduced it to 1/3 so that instead of a dozen, this makes 4 (ideal for my student groups in culinary classes at school). A true popover pan will make wonderfully tall -- puffed-UP -- popovers! But since I'm not into buying and storing(!) specialized pans or equipment of any kind that serves only ONE purpose, I use a muffin tin...works FINE.

Ingredients
½ C milk, room temperature
1 egg
1½ tsp melted butter
     + softened butter to grease pans
½ C flour
¼ tsp salt


Directions
Preheat oven to 425°F.

Generously grease popover pan cups (or muffin tins) with softened butter. Preheat buttered pan 2 minutes (enough to heat the pan and melt the butter, but not burn the butter). While it's heating...

Whisk egg into the milk; beat in melted butter and salt. Whisk in flour--a little at a time to avoid lumps.

Pour the batter into popover cups. Do NOT fill more than  full - they will puff up as they bake.
Bake 30 minutes - without opening the oven.

Traditionally, popovers would be served with jam at tea time. But they're also good in place of a roll or bread anytime...even, since they are so similar, in place of Yorkshire pudding with a pot roast.

(I tried out Jamie Oliver's Yorkshire Puddings; in my opinion, they were too 'eggy' and used way too much oil. Might be better if roasted meat-drippings were used instead of oil (less of it; and less/fewer eggs!). But the pop-over recipe would work just the same...maybe using meat-drippings instead of butter to grease the pans.)