Cinnamon Sugar Popovers Recipes

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.

Steps:

• Place a 12-cup muffin tin on the middle rack in the oven and preheat the oven to 400 degrees F.
• Add the eggs and granulated sugar to a blender jar and mix on medium speed until light yellow. Add the 1 cup warmed milk and blend. Add the flour, cinnamon, and salt and blend until smooth.
• Use a pastry brush to grease the hot muffin tin generously with the melted butter. Add any remaining butter to the batter and pulse to blend. Pour the batter into the warmed muffin tin, filling the muffin cups about three-quarters full. Bake until the popovers are golden, about 20 minutes. (Do NOT open the oven door!) Turn off the oven, keep the oven door closed, and continue to bake the popovers until golden brown, 10 to 15 minutes.
• Meanwhile, in a small bowl, whisk the cream cheese with the confectioners' sugar and the remaining 2 tablespoons milk until smooth. Remove the popovers from the oven. Use the tip of a paring knife to poke a tiny slit at the top of each popover (this will allow steam to escape, and will keep your popovers from getting soggy). Brush the popovers with the glaze and serve warm.

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.

Steps:

• Melt and cool the margarine.
• Preheat over to 425F.
• Spray 4 popover pans 10 oz.
• size.
• or jumbo muffin tins with cooking spray.
• In a blender, combine all ingredients well.
• Pour ¼ of the batter into each cup.
• Set cups on a baking sheet and Bake for 25 min.
• ,until puffed and golden.
• Using a knife, cut a slit in the top of each popover to let out steam.
• Bake for 5 min.
• more.
• Serve with butter or jam.
• Yield: 4 servings.

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.