Apple Cinnamon Popovers with Brown Sugar Butter
- 6 eggs
- 2 cups milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 cups Gold Medal® all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups finely chopped peeled apples
- Brown Sugar Butter:
- 1/2 cup butter, softened
- 2 to 3 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preparation time 15mins
Cooking time 70mins
Adapted from bettycrocker.com
Heat oven to 375°F. Generously grease 10 (4-oz) heatproof pottery custard cups, 10 to 12 regular-size muffin or popover-pan cups with butter.
If using custard cups, arrange on cookie sheet.
Heat cups in oven just prior to adding batter.
In large bowl, stir together all Popover ingredients except apples just until smooth.
Stir in apples. Pour batter into hot cups, filling almost to top.
Bake 50 minutes. Do not open oven door during baking.
After 50 minutes, remove popovers from oven; cut several slits in top of each.
Bake 5 to 10 minutes longer.
Meanwhile, in small bowl, mix Brown Sugar Butter ingredients until well combined.
Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.
Take a brush and spread the melted butter around to thoroughly coat the cups just prior to filling with batter.
For muffin-pan popovers, bake 20 to 25 minutes or until brown.
Then remove from oven and cut slits in the top.
Return to oven and bake 5 minutes longer.