Pop on over

Our taste buds are quite different.  Sure, blame the wham, bam, thank you ma'am of American food with its fizzy sodas, teeth-shockingly sweet candies, and kaleidoscope of artificial colouring.  Ketchup and mustard - those have got to be fake flavours, right?  When I have dessert or pastries, I like for them to be sweet.  Sweeter than the daily coffee I have, sweeter than a sunny Sunday, and sweeter than sweet potatoes, carrots, or even fruit as well.  But my parents, for them just a teensy tiny hint of sweetness will do.  And when you have someone with such sensitive taste buds, that's when you break out the brown sugar cinnamon popover recipe.  These were a hit as a snack and oh so easy peasy to make.

Brown Sugar Cinnamon Popovers

Adapted from Circle B Kitchen

Ingredients:
1 cup of all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup packed brown sugar
1/2 teaspoon salt
1 cup milk
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
2 eggs, beaten

Preheat your oven to 450 F.

In a bowl, combine flour, cinnamon, brown sugar, and salt.  In a microwave safe cup or bowl, heat milk until just lukewarm, approximately 30 second in the microwave.  Whisk in butter, then vanilla and eggs.  Gradually whisk in the flour mixture.

Place popover pans or muffin tins (I used muffin tins because who has special popover pans anyhoo?) in preheated oven for 5 minutes.  Then remove from oven and spray liberally with cooking spray.  Divide batter among cups, filling until half full.  Bake 10 minutes; reduce heat to 350 and bake 15 to 20 minutes or until golden brown.  If you are using muffin tins, bake for 10 minutes after reducing the heat to 350.  Remove popovers from pans and serve.  If you're into making things interesting, fill the inside with something tangily sweet - or salty for that matter.

Makes 6 full-size popovers or 12 muffin-size popovers.