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Beat eggs in large mixer bowl on low speed until light in texture.
Add milk and melted butter; beat until blended.
Add flour and salt gradually, beating until batter is smooth.
Fill prepared muffin cups to within ¼" (5 mm) of top.
Bake in preheated oven for 60 minutes, until golden brown.
Remove from oven and immediately cut a slit in side of each popover to let out steam. Return to oven for 10 to 15 minutes or until tops are crisp and brown.
Immediately remove popovers from cups to rest on wire rack. (This will allow the bottoms to remain crisp and firm.)
Serve hot with butter and jam.
Preheat oven to 375°F (190°C).Grease or line 12 muffin cups with paper liners.