Popovers - Makes 6 (for hand blender)

¾ cup all-purpose flour ¾ cup reduced-fat milk or evaporated fat free milk 2 large eggs 1 tablespoon unsalted butter, melted and cooled ½ teaspoon salt cooking spray or melted unsalted butter

Put the ingredients in mixing cup. Insert the hand blender in the mixing cup, making certain the protective guard is submerged in the liquid. Blend on Low, using a gentle up-and-down motion, moving the blender from the bottom to just under the top of the batter, until the batter is blended and completely homogeneous, smooth and creamy. Cover and let rest for 30 to 40 minutes. Preheat the oven to 450°F. Spray 6 muffin cups (½-cup size) with nonstick cooking spray, or brush with melted unsalted butter. Divide the batter evenly among the prepared cups. `Bake in the preheated oven (450°F) for 20 minutes. Do not peek or disturb, or the popovers might fall. Lower the heat to 375°F, and bake for 20 minutes longer. Remove from the pans, prick with a fork to allow steam to escape and prevent from becoming soggy. Serve immediately. For drier popovers, return to hot (but turned-off) oven for 10 minutes after pricking.