Popovers

From Mrs. Gluten Free
3 large eggs, room temperature
1 cup 1% milk, also room temp.
1 tablespoon unsalted butter, melted
2/3 cup potato starch
1/4 cup Carol's Flour Blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum
1. Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the lower middle position.
2. Process all the ingredients in a blender until very smooth.
3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.
4. Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.