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1
Heat the oven to 425 degrees F. Remove all of the racks from the oven except one arranged in the lower third position.
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2
Place a baking sheet in the oven while it heats.
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3
Place 1/2 teaspoon of the butter into each well of a 12-well muffin pan; set aside.
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4
Place the remaining 1 tablespoon butter, eggs, milk, sugar, and salt in a blender and blend until smooth, about 30 seconds.
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5
Turn off the blender, add the flour, replace the lid, and blend until just smooth, about 30 seconds.
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6
Set the mixture aside in the blender.
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7
Place the prepared muffin pan in the oven on the heated baking sheet and bake until the butter sizzles, about 2 to 3 minutes.
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8
Remove the muffin pan and the baking sheet from the oven.
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9
Pouring from the blender, fill the wells of the muffin pan halfway up with batter.
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10
Return the muffin pan and baking sheet to the oven.
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11
Bake until the popovers are puffed and the tops are starting to brown, about 20 minutes.
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12
(Do not open the oven door during the baking time.)
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13
Reduce the oven temperature to 350 degrees F and bake until the popovers are golden brown all over, about 15 minutes more.
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14
(Do not open the oven door until the popovers have baked at least 35 minutes.)
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15
Remove the muffin pan and baking sheet from the oven and place them on a wire rack.
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16
Remove the popovers from the pan and serve immediately.
