As the smell of cinnamon filled my small kitchen I glanced at the Roman numerals on the old clock. Isn’t it interesting how time plays such an integral part of baking but also with life? If you think about baking is making something new just like every choice we make in this life. Interesting… sorry if I got a bit philosophical there.
As the bright sunshine shone onto the wooden floor in shafts I sifted through one of my favorite cookbooks, Chicken and Egg, A Memoir of Suburban Homesteading by Janice Cole. This book, let me tell you had me laughing SO hard!
Did you know that chickens don’t actually bob their heads but the illusion of bobbing is made because they move their necks before they move their bodies?
And that it takes 24 hours for an egg to be formed inside a hen!
This book has given me many laughs and many good recipes. I really enjoy reading something by someone who is so passionate about something. When we discover our passions it’s really a beautiful thing! Right now, I think one of my biggest passions is writing this blog to all my devoted readers, thank you.
Back to the Cinnamon Breakfast Popovers. I admit I’m on my second batch because the first batch I tried making didn’t come out well.
So be wary about the whisking. The recipe also calls for popover pans… Which I don’t have so I’m making them in a muffin tin.
Another thing to be attentive to is that the popovers have two different baking temperatures. 450 and 350.
Ok, so enough chit-chat, let’s cut to the chase already.
Sweet&Spicy Cinnamon Popovers
To make the popovers: Whisk the flour, cinnamon, and nutmeg together in a large bowl until the spices are well blended with the flour. Whisk the egg and egg whites together in a medium bowl until smooth. Pour milk, melted butter, and vanilla, whisking until combined.
Slowly whisk the egg mixture into the flour mixture until the dry ingredients are moistened and almost smooth. Pour the batter into a large measuring cup or bowl with a spout for easy pouring. Let rest 30 minutes.
To make the topping: Combine the sugar and cinnamon together in a small bowl. Set aside. Preheat oven to 450 degrees. Coat fiver popover cups with nonstick cooking spray (I used a muffin tin and it turned out great).
Bake for 20 minutes. Reduce heat to 350 degrees, without opening the oven, and continue to bake another 20 minutes, or until puffed and golden brown.
Place on a wire cooling rack. It’s helpful to put waxed paper on beforehand.
As soon as the popovers come out of the oven, brush the tops with two tablespoons melted butter. I melt mine in the microwave for 20-35 seconds. Then remove popovers from pan. Sprinkle the cinnamon sugar mixture generously over the tops. Serve immediately.