Apple Cinnamon Popovers with Brown Sugar Butter

Apple cinnamon popovers for breakfast!  And with brown sugar butter, who could resist?   These treats are about 160 calories each without the butter.  And, Laurie likes them!

The recipe is adapted from the venerable Betty Crocker cookbook, adjusted for portions and what I actually tend to have on hand in my kitchen.

Apple Cinnamon Popovers with Brown Sugar Butter

• Prep 15 MIN
• Total 1 HR 10 MIN
• Servings 6

Ingredients

Popovers

• 3 eggs
• 1 cup milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup finely chopped peeled apples (1 Granny Smith will do)

Brown Sugar Butter

• 1/4 cup butter, softened
• 2  tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

• In large bowl, stir together all Popover ingredients except apples just until smooth. I use a blender to get the batter smooth and aerated. The batter should rest 30 minutes or more to fully hydrate the flour.
• Heat oven to 375°F. Generously grease 6 (4-oz) heatproof pottery ramekins, or 5-6 regular-size muffin or popover-pan cups with butter. If using ramekins, arrange on cookie sheet. Heat cups in oven just prior to adding batter. 
• Toss the chopped apples with 1 tsp of cinnamon.
• Place half of the apple in the bottom of the heated cups
• Stir the remaining apples into the batter. 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 about 10 minutes longer. 
• While baking the popovers, in a small bowl, mix Brown Sugar Butter ingredients until well combined. 
• Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.