Brown Sugar Cinnamon Popovers

Featured Article, Food, Recipes
on February 25, 2013
Teresa Blackburn

Heating the milk briefly makes the butter easier to incorporate. Be sure to make just the number you need. Popovers deflate quickly and are not good left over.

3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon ground cinnamon
1/4 cup packed brown sugar
1/2 teaspoon salt
1 cup 2 percent reduced-fat milk
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
2 eggs, beaten
Cooking spray
2 tablespoons powdered sugar (optional)

1. Preheat oven to 450F.

2. Stir together flours, cinnamon, brown sugar and salt. In a large glass measuring cup or bowl, heat milk until just lukewarm, about 30 second in the microwave. Whisk in butter, then vanilla and eggs. Gradually add flour mixture, stirring with a whisk.

3. Place popover pans or muffin tins in preheated oven 3 minutes. Remove from oven and spray liberally with cooking spray. Divide batter among cups, filling until half full. Bake 10 minutes; reduce heat to 350 and bake 15 to 20 minutes, until golden. Remove from pans and sprinkle with powdered sugar, if using. Serve immediately before the popovers deflate. Makes 6 full-size popovers or 12 muffin-size popovers.

Recipe by Serena Ball, R.D.

Nutritional facts per 1 full-size popover: 182 calories, 4.5g fat, 79mg cholesterol, 6g protein, 29g carbohydrates, 1g fiber, 240mg sodium

This recipe originally appeared as Brown Sugar Cinnamon Popovers on