cinnamon sugar popovers

we are iced in in nashville this week. like, for real iced in. i worked for 2.5 hours yesterday to get 2+ inches of ice off of my driveway so i could get the car in/out of the garage. and we got an inch of snow on top of that last night. thankfully daniel is on a break from their spring tour and we’ve actually quite enjoyed the inability to go anywhere. sometimes a forced rest is a good thing
we’ve been ice sledding, cleaning the house, drinking lots of coffee and hot chocolate, watching movies and i’ve been taking the chance to do some extended & experimental cooking. 
if you’ve never had a popover, let me introduce you. its a light, airy, slightly eggy pastry/biscuit thing; the batter rises & hollows out the middle as it bakes. they are incredibly versatile; you can add almost any flavor to them, savory or sweet and get an amazing result. i’ve tried a few recipes every time i make them, but this is the one that i will stick with forever. especially when going the cinnamon sugar route. 
these work best when in a pop-over pan; it looks like a tall muffin pan with nothing between the cups. you can get them almost anywhere; i got super lucky and found mine new at goodwill. 

1 C whole milk
1 C flour (or gluten free 1 for 1 flour substitute)
2 large eggs
pinch of salt
1 TBSP butter, melted & cooled
1/2 t cinnamon (omit if you’re doing a savory flavor)
1/2 t vanilla extract (omit if you’re doing a savory flavor)
2-3 Tablespoons vegetable oil, for the pan

2 TBSP butter, melted
1/4 C sugar
3/4 t cinnamon

1. combine milk, eggs & melted butter in a blender for 15 seconds
2. add flour, salt, cinnamon & vanilla and blend until combined & smooth
3. preheat oven to 450. yes, do it now and let the batter sit.
4. when the oven is preheated, put the empty pan in the oven for 2 minutes
5. remove pan & brush each cup with oil
6. blend batter one more time and pour into each cup, only filling 1/2 way.
7. put in preheated oven and bake for 15 minutes – don’t even BREATHE on the oven. this time is when the popovers are performing their magic; opening the door will cause them to fall flat.
8. after the first 15 minutes, reduce heat to 350 and bake for another 15 minutes.
9. while they are baking, combine sugar & cinnamon for the topping.
10. remove from oven and immediately remove from pan and place on a cooling rack, poking holes in the sides of each popover to release steam
11. as soon as they are cool enough to handle, brush each one with melted butter and cover in topping mix. enjoy immediately.

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