Popovers

These are A-Maz-Ing! I love popovers. My mom made them when I was a kid, a lot. They always turned out perfect. I started making them about 8 years ago, and maybe every other batch I made would turn out. The secret is simply having a hot oven, and room temperature ingredients. If you don't believe me, try it with cold ingredients. You'll be disappointed but at least now you know.
The best way to eat this is right out of the oven. They are piping hot! When you take them out of the pan, they are crisp on the outside. Open them up, and they are totally hollow, except for a few little pockets. . . which are great little nooks and crannies to fill with butter.

Popovers

4 eggs
2 cups milk
2 tbsp oil
2 cups flour
dash of salt

NOTE: ALL INGREDIENTS MUST BE ROOM TEMPERATURE!!!
(Your popovers will not "pop over" if the ingredients are cold. Instead, they will be more like muffins.)
1. Whisk together the eggs and milk.

2. Slowly drizzle in the oil.

3. Stir in flour, but do not overmix or the popovers will not turn out. (Your batter should be a bit lumpy.)

4. Add in a sprinkling of salt.

5. Spray a regular muffin tin (12 servings) with nonstick cooking spray.

6. Divide batter equally between all 12 spots. Batter will almost completely fill each spot.

7. Bake at 415 degrees for about 50 minutes. DO NOT OPEN THE OVEN!
8. Popovers should be big, and when you open them, they will be hollow and delicious.

9. Douse them in butter, and enjoy!