"How these light, tender morsels were named is a mystery - but they are heavenly."
1/2 cup butter
1 cup milk
3/4 cup flour
1. Generously grease twelve muffin cups, including the edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool for 5 minutes.
2. Add the eggs, 1 at a time, beating for 1 minute with a wooden soon after each addition or until smooth. Divide dough evenly among muffin cups, filling cups about two-thirds full; sprinkle with sugar.
3. Bake in a 375 degree oven about 30 minutes or until golden brown and puffy. Remove from pan. If desired, serve with honey.
I have nothing more to add from what the original recipes says besides maybe next time I'll add a bacon/spinach combo to make individual breakfast souffle sort of things