Ingredients
- 1 1/4 cups bread flour
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups warm milk
- 3 Nellie's Free Range Eggs
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Yield: 12 Popovers
Ingredients
- 1 1/4 cups bread flour
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups warm milk
- 3 Nellie's Free Range Eggs
Best served slathered in cranberry butter, these muffin tin popovers are the light and airy dinner roll alternative you've been dreaming of for all your home-cooked dinners. Popovers are notorious for being somewhat fickle and requiring a special popover tin for baking, but this recipe has been formulated for a standard muffin pan—and yes, you'll still get that beautiful "pop"! Since they're only slightly sweet, these popovers can be paired with anything from savory herbed butter to a sprinkle of cheese if you're not in the mood for cranberry.
Directions
- Position oven rack in the bottom third of the oven and preheat to 400F.
- In a bowl, mix the bread flour, brown sugar, cinnamon, and salt.
- Add vanilla extract, milk, and eggs to the bowl and whisk to combine.
- Grease a muffin tin with cooking spray. Distribute the batter by filling each cup slightly over halfway.
- Bake for about 25 to 30 minutes until popovers are golden brown. Do not open the oven door while baking.
- Allow to cool on a wire rack before serving with cranberry sauce, or make your own homemade cranberry butter by whipping a few tablesoons of cranberry sauce into 1 stick of softened Nellie's Free Range Sea Salted Butter!
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