This recipe was a bit of an experiment that I got from my Better Homes and Garden Cookbook (I was mainly drawn to it because of its name) and I've posted the recipe below for you to try. I wasn't too sure what to expect, but from what I researched I think they turned out well and are best served at breakfast maybe with some honey or whipped cream. They kind of look like a yorkshire pudding but taste more like a cream puff without any cream in the middle. The have a soft hollow center and a crispy outside that are best served warm right out of the oven. They taste like an egg pastry, so if you don't like the flavor of eggs you may not enjoy them. I think they may be good with a little grated cheese mixed into the batter to go with the eggy flavor of them. They were definitely a fun experiment to make!
1/2 Cup butter
1 Cup milk
3/4 Cup all-purpose flour
4 large eggs
1 Tbsp sugar
1) Preheat oven to 375F and grease twelve muffin cups with Pam or butter
2) Melt butter in a medium saucepan over low heat; Once melted, add milk and bring to a boil
3) Once boiled, add flour and stir vigorously until dough forms a ball and doesn't fall apart
4) Remove from heat and cool for 5min
5) Then add eggs one at a time stirring after each addition for 1min or until dough appears smooth
6) Transfer dough into muffin tins using two spoons filling them about 2/3's full then sprinkle with sugar.
7) Bake for 30min or until tops are evenly golden brown, remove from muffin tins, serve warm, and enjoy!