Emily's Cooking Blog

Prep Time: 10 Min Cook Time: 20 Min Ready In: 35 Min

Original Recipe Yield 12 popovers

Ingredients

• 1 egg – room temperature

• 1/2 cup milk – room temperature

• 1/2 cup all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon baking soda

• 2 tablespoons butter, melted

• 1/3 cup cinnamon sugar

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.

2. Whisk together the egg and milk in a bowl until evenly blended; set aside.

3. Stir together the flour, cinnamon, and baking soda in a separate large bowl.

4. Pour the egg mixture into the flour mixture and whisk until smooth; being careful not to overbeat.

5. Fill muffin cups 1/2 full.

6. Bake in preheated oven for 20 minutes. Do not open the oven door.

7. Place cinnamon sugar in a brown bag for shaking and set aside.

8. Remove popovers from oven and let cool in pan for 5 minutes.

9. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.

Source: Allrecipes.com

Thursday, my class made Georgia Dirt Bombs. This was our final lab of the unit and my first time making popovers, so I wasn’t sure what to expect. Something that went well was mixing the ingredients together. It was done properly and in the correct order. Something that didn’t go well was pouring the batter in the mini muffin tins. Two groups poured their batter into the same big muffin pan, but the group that filled their half first only greased half of the pan, so when the rest of them were filled they weren’t greased. We then had to take the better out, wipe and grease the pan then refill each cup. This whole process was very time consuming. Something useful that we learned in class was not to open the oven door until the popovers are finished so they do not flatten. If I were to make these again I would not coat them with so much sugar and butter at the end. I enjoyed this lab, but I don’t think I will be doing again.