Place muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
Remove hot muffin pan from oven. Grease pans generously with butter. Fill cups 3/4 full with batter. Bake until puffed and deep brown, about 40 minutes. (Do not open the oven while popovers are baking or they will deflate.) Remove popovers from pan and cut slits into tops to release steam and keep popovers puffy.
Yields 8 popovers.
Strawberry Honey Butter
1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened
Fine mesh sieve or collander lined with paper towel or cheesecloth
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with popovers.