I've never had a conventional popover but these are amazing. Airy and moist inside, crispy on the outside.
I veganized David Lebovitz's recipe in the New York Times that he adapted from Maida Heatter
I just used a standard-sized muffin tin.
For the puffs:
2 tablespoons earth balance, melted
4 1/2 teaspoons egg replacer powder + 6 tablespoons water, combined in a food processor
1 cup soy milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
1 cup flour
For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
Softened butter, for greasing the pan
1. Preheat the oven to 400ºF. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
-- I just used lots of nonstick olive oil cooking spray
2. For the puffs, put the 2 tablespoons melted butter, egg replacer mixture, milk, salt and sugar in a blender and blend for a few seconds.
3. Add the baking powder and flour and whiz for about 10 seconds, just until smooth.
4. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
5. Bake for 35 minutes, or until the puffs are deep brown.
6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they're stubborn, you may need a small knife or spatula to help pry them out.
7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.