Put 1 T. butter in each of two 2-Cup oven-proof souffle dishes. Put the dishes into the oven for about 5-10 minutes or until the butter is melted and starting to brown. Meanwhile, drink some coffee and put the eggs and milk into a blender and mix thoroghly. With the blender running, add all of the other ingredients and blend well. Open the oven and slide out the rack with the hot dishes on it and divide the batter evenly between each dish. Slide the rack back in and bake for about 20 to 25 minutes or until puffed and golden. While you are waiting get your serving plates ready and drink more coffee. I tie a cloth napkin around the souffle dish and sprinkle with powdered sugar before serving. See photo. This is really good with maple or fruit syrup or cooked apples.