PREHEAT oven to 400° F. Brush mini muffin tins with butter.
COMBINE Coffee-mate natural bliss Creamer and eggs in medium mixer bowl. Beat on medium speed until well blended; add flour. Beat until smooth.
POUR into prepared muffin tins, filling each cup halfway.
BAKE for 10 minutes; reduce oven temperature to 350° F. Bake for 15 minutes or until puffed up and lightly golden.
CUT a slit in each popover; push in a Brie cube.
BAKE for 2 to 3 minutes or until brie melts. Remove from tins and place on a plate.
TOP each popover with a teaspoon of jalapeño jelly. Serve warm.