CINNAMON POPOVERS
Make and share this Cinnamon Popovers recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 25m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Spray nine 1/3-cup muffin cups with nonstick spray. Whisk milk, eggs, vanilla, cinnamon and salt in medium bowl to blend.
- Add flour and whisk until smooth. Divide batter among prepared muffin cups (about 3 tablespoons batter per cup).
- Bake popovers 15 minutes. Reduce oven temperature to 350°F Continue to bake until popovers are brown and crisp, about 20 minutes.
- Turn popovers out of pan, loosening with small sharp knife if necessary. Sift powdered sugar over and serve immediately.
Nutrition Facts : Calories 84.8, Fat 2.1, SaturatedFat 0.9, Cholesterol 49.7, Sodium 91.3, Carbohydrate 12.1, Fiber 0.4, Sugar 1.6, Protein 3.7
CINNAMON SUGAR POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 9
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
CINNAMON POPOVERS
Steps:
- Preheat oven to 450°F. Spray nine 1/3-cup muffin cups with nonstick spray. Whisk milk, eggs, vanilla, cinnamon and salt in medium bowl to blend. Add flour and whisk until smooth. Divide batter among prepared muffin cups (about 3 tablespoons batter per cup).
- Bake popovers 15 minutes. Reduce oven temperature to 350°F. Continue to bake until popovers are brown and crisp, about 20 minutes. Turn popovers out of pan, loosening with small sharp knife if necessary. Sift powdered sugar over and serve immediately.
ORANGE POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, and Bacon and Black Pepper Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 8
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, sugar, and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour, orange zest, and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
CINNAMON ORANGE POPOVERS RECIPE
These are delicious. We snacked on them while making Thanksgiving dinner. The original post on About.com recommends serving them with Café au lait for breakfast. Feel free to use sugar instead of Splenda if you want.
Provided by Paris D
Categories European
Time 55m
Yield 6 Popovers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 F.
- Grease 6 popover molds.
- In a mixing bowl, combine all the dry ingredients.
- Whisk in remaining wet ingredients and stir until the batter is smooth.
- Fill the prepared molds halfway full and bake for 15 minutes.
- Lower the heat to 350 degrees and continue baking for an additional 20-30 minutes, until the popovers puff-up and turn golden-brown.
- Serve immediately.
Nutrition Facts : Calories 140.7, Fat 5.1, SaturatedFat 2.7, Cholesterol 69.5, Sodium 244.2, Carbohydrate 18.5, Fiber 0.9, Sugar 0.1, Protein 5
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