1. Heat oven to 375-400 degrees F. Heavily butter 8 six ounce size muffin pans or custard cups. Place on baking sheet for easy handling; slide into hot oven to heat while mixing batter.

2. 2 eggs, 1 cup milk, 1 cup sifted flour, 1/2 teaspoon salt. Beat eggs slightly in bowl; add other ingredients; beat briskly 1/2 minute. Scrape sides of bowl and beat 1/2 minute longer. Batter will be creamy smooth and rather thin.

3. Pour into heated custard cups or muffin tins, filling each 1/3 full to allow room for popping.

4. Bake in hot oven, 350-400 F. 50 minutes until popped, crisp and golden brown. Do not peek in oven during baking or they may fall. Delicious served hot with butter, honey or jam.