Combine all of your ingredients in a blender. I usually whip it up for about a minute. At this point you can refrigerate the batter until ready to use for about three days if you so desire.
Generously grease a stainless steel muffin tin (you could use a mini if you'd like) and place in your hot oven for about 3-4 minutes (if you have a stoneware muffin dish, place it in the oven while it's preheating) to get hot. Preheat oven to 375 degrees.
Carefully remove the hot pan from the oven and pour the batter into the tins 2/3 to 3/4 full. Place the pan into the oven and do not open it. Walk away, do not peek at all. Bake for 50 minutes. If your oven has an oven light, it's fun to watch them pop through the glass. My kids enjoy watching the popovers bake.
After 50 minutes, using a sharp knife, make a small slit into each popover and bake them for an additional 10 minutes. This will help the steam escape from the inside and also help the crust to dry out more, giving you a more stable popover.
Remove from the oven. Let sit in tins for about a minute before trying to remove them. Serve warm, straight from the oven. Makes about 10 muffin sized popovers. These can be reheated in the oven, but it's really not the same.