Do you like popcorn? Do you like popping balloons? Do you like party poppers? How about Apple Popovers! 🙂
A popover is a light, hollow roll made from egg batter similar to that of a Yorkshire Pudding. Popovers may be served as a sweet, topped with fruit or whipped cream for breakfast, or with afternoon tea, or with meats at lunch or dinner (They’re so lovable ^^) The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking. Another name for them is Laplander, of unknown origin.
We decided to bake something which was quick, fun and interesting to end off a week of tests and exams. Muffins? Old news. Cakes? Too lazy. Cookies? Too boring. This quest finally led us to popovers 😀
Juicy Apple & Raisin Popovers
Adated from The Food Network
We saw really cute pictures of Popovers on the internet and got really obssesed about it (well Elisa did). What more, they’re really simple to make. You do not need a popover pan, yes you really do not need one, you can just use a muffin tin, or ramkins.
Naturally, we turned to Google, which led us to a recipe from The Food Newtork by Gale Gand. We adjusted them a little; we used 2 apples instead of one; we cooked the apples instead of baking them; we maintained the temperature at 425 Fahrenheit and decrease the baking time as our ovens couldn’t switch temperatures fast enough.
Makes 48 popovers in mini muffin tins
2 eggs 1 cup milk 1 cup all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 2 tablespoons butter 2 Granny smith apple, cored, and cut into 1/2-inch cubes 1 cup raisins
Heat the oven to 425 degrees Fahrenheit.
Whisk the eggs and milk together in a medium bowl. Add the flour, salt, and sugar and whisk to blend till smooth. Melt 1 tablespoon of butter and whisk it into the batter.
Melt 2 tablespoon of butter in a pan. Add apples and raisins and cook till apples are tender. About 5 minutes. Set aside.
In each cup of greased mini sized muffin tins, divide filling equally. Pour the batter into each cup, filling them half way. Bake for 15-20 minutes. Do not open the oven door! If you do, you won’t get the grandest puffs, and thats sad ): Popovers are done when they’re puffed and golden brown. Let the popovers cool for a few minutes before tearing in. Even then, they will be filled with steam and very hot in the middle. So do be careful!
These mini fluffy, lofty and crunchy popovers are absolutely a delight. And they add essential fiber to your diet too!!!!!!! 🙂
Sheep Quote of the Day:
“Let’s call Yorkshire pudding
A fortunate blunder:
It’s a sort of popover
That turned and popped under.“
– Ogden Nash
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