Coconut Flour Popovers

I think popovers are really delicious, easy, and fun.  My kids love to watch them puff up through the oven door and sink a little as they cool.  We are trying to eat less grains because of my husband, so this recipe is in his honor.  The addition of the coconut flour will make these slightly different from a regular popover, but they are still really easy and delicious.  Plus, it's always good to know a processed free version of any recipe, right?

2 Tbsp. butter
4 eggs
1/2 cup milk (use almond or coconut if you are dairy free)
3 Tbsp. coconut flour (accurately measure - don't approximate with this flour)
1/2 tsp. sea salt

Preheat oven to 425 degrees.  Cut off one tablespoon of cold butter at a time for a total of two, and slice each one in half, then each half into 3 pieces.  This should make 12 equal-sized, small pieces of butter.  Place each one inside a 12 count muffin tin and place this in the over to let the butter completely melt and the pan to heat up.  Watch that you don't allow the butter to burn while you are making the batter.  In a blender, pour in the eggs, milk, coconut flour, and salt.  Blend until smooth.  Remove the hot muffin pan with the melted butter and pour in the batter filling each cup about half full.  

Bake for 20 minutes or until puffed and golden.  Don't open the oven door while they are cooking or they will deflate and not rise again.  They will look very puffy when done, but shrink down as they cool.  You can eat these plain or top with an all fruit jam (no added sugar), more butter, or my favorite - a squeeze of fresh lemon juice and drizzle of real maple syrup!