Preheat oven to 450F. Grease the cups of a standard muffin tin with butter.
Whisk the eggs lightly; beat in remaining ingredients until smooth (do not overbeat). When the oven is ready, fill each cup halfway with batter.
Bake about 17 minutes until puffed and golden brown. Flip the pan, then reduce the heat to 350F and continue baking 10 minutes or so until browned. Allow to cool for a minute or two, then remove from the cups (using a sharp knife to run around the edges) and serve hot. Best served immediately. (If making in advance, pop them in a 350F oven again until warm and crisp, about 5 minutes.)
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