I don’t have one of those and not to worry if you don’t either. The popovers are made in mini muffin pans, much more common than popover pans. I haven’t tried the recipe in a regular-sized muffin pan because I have a fondness for mini muffins and love the texture and cute factor of mini things. But I’ve read about people having good luck with regular muffin pans. The popovers remind me of cinnamon-sugar mini donuts and that’s a beautiful thing. Warm, carby bread that’s drenched in melted butter and topped with cinnamon-sugar cannot be bad.
The batter is beyond easy because you simply combine all the ingredients in a blender. I love blender batters. It’s important to let the batter rest for about 15 minutes to give the flour time to absorb some of the liquid. The resulting popovers taste better and have a better texture. The popovers bake in a 450F oven for 10 minutes before reducing the heat to 350F and baking until they’re done. Don’t open the oven door to check and see how the popovers are doing. The high heat creates puffier popovers and you don’t want any hot oven air to escape.
The recipe makes about 2 dozen mini popovers and although I wanted to keep them all for myself, I put half the batch into a Dixie Quicktakes® for my daughter’s teacher. Quicktakes® have attached lids so you’re never going to misplace the lid, they’re dishwasher and microwave-safe, and are inexpensive so I don’t mind giving them away. I remember the days of my mom asking neighbors for her re-useable containers back which isn’t a concern with these.
The popovers are soft, slightly chewy, and full of rich vanilla and cinnamon-sugar flavor. I used vanilla unsweeetened almond milk which helped boost the vanilla flavor. Mini food is so poppable and the mini popovers were no exception. One after another, down they went.
I felt like a kid again at the state fair eating mini donuts. And I loved every buttery, sugary bite.
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This post was brought to you by Dixie Quicktakes®. Recipe, images, and all opinions expressed are my own.
