In my house there is an extreme obsession with breakfast foods. I guarantee almost 80% of our culinary efforts go into the firs meal of the day. About four years ago I became extremely obsessed with the UK specifically Britain. It was as if I wanted to magically transform into an English person over night. I began looking up british study abroad programs, colleges, stores, books and reciepeis. I went as far as befriending all of the English students in my school and develeing a fake English accent that I was sure sounded like the real thing Pathetic right? Anyway, back to the recipie. along my internet and library studies on anything british I found a quick and easy recipie for a dense and fluffy pastry with a fruity filling sweet for desert and savory enough for breakfast: the English Popover! The first time I made this little babies my family was a tad bit apprehensive; the popovers take on quite a peculiar shape when they are first removed from the oven. But after the first bite all hesitation was gone! My mother asks me to make these at least once a month. She will even go to the supermarket herself in order to get the ingredients for me to bake! I hope you enjoy these as much as we do! xx
1. Preheat your oven to 375 degrees F (190 degrees C).
2. Cut BUTTER into 6 equal pieces and place each piece into 6 LARGE muffin tins (you can split this into 12 and divide batter evenly for 12 mini popovers!)
3. Put muffin tins in preheated oven until the butter melts, about 4 minutes. be carful not to burn!!
4. Beat your MILK, EGGS, 1/4 cup SUGAR, and VANILLA together in a large bowl.
5. Whisk FLOUR into the milk mixture until you have created a smooth batter.
6. Divide this evenly between muffin cups and drop even amounts of BLUBERRIES into each portion.
7. Mix together 1 tbsp. SUGAR and CINNAMON together in a small dish and sprinkle evenly over batter portions.
8. Bake in preheated oven for 5 minutes and then REDUCE the heat to 350 degrees (175 C) and continue backing for 25 minutes.
9. Dust tops of popovers with POWDERED SUGAR and squeeze lemon or spray whip cream over the tops.