Generously grease twelve 2 1/2-inch muffin cups, including the edge and
around the top of each cup; set aside. In a medium saucepan melt butter; add
milk. Bring to a boil. 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.
Add the eggs, 1 at a time, beating for 1 minute der, with a wooden spoon
after each addition or until smooth. Divide dough evenly among prepared muffin
cups, filling cups about two-thirds full; sprinkle with sugar.
1. Bake in a 3750 oven about 30 minutes or until golden brown and puffy.
Remove from pan. Serve immediately. If desired, serve with honey.