1 Generously grease twelve 2 1/2 inch muffin cups, covering the edge and around the top of each cup. In a 2-quart saucepan melt the butter. Add milk; bring to boiling. Add flour all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool slightly (about 5 minutes).
2 Add the eggs, 1 at a time, beating with a wooden spoon after each addition for 1 minute or until smooth. Fill the prepared muffin cups half full of dough; sprinkle with the sugar.
3 Bake puffs in a 375° oven about 40 minutes or until golden brown and puffy. Remove from pan. If desired, sprinkle with cinnamon-sugar or serve with honey.