Thursday, May 15, 2014


oven miracle
sky-high shiny delight
egg power in situ
heat makes them pop
eggy bellies
dangerously addictive
sugar crusted
summer thing feeling 

1 cup milk
1 cup all-purpose flour
3 eggs
2 tbsp melted unsalted butter
2 tsp vanilla extract
pinch of salt
1 tbsp sugar

Preheat oven to 210o C. Grease a muffin tin/popover tin with oil (I used sunflower oil).
Mix everything by using either blender or food processor until you have a smooth batter (you can whisk everything by hand, whatever makes you happy at that moment). 
Fill each cup about 2/3 of the way full and bake for about 30 minutes or until golden brown.  
Let cool for few minutes and they are ready to be eaten.  

Combine cinnamon and sugar on a plate. Brush (still warm) popover with melted butter and then add to the cinnamon/sugar plate and roll to coat.

They really do pop. Unfortunately there is no photo to confirm this, but after they pop they also tend to go down. Inevitable process in the life of a popover.

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