3 large eggs
1½ cups whole milk
1½ cups King Arthur All-Purpose Flour
1 teaspoon salt
½ cup small ¼” diced apple
½ cup sugar combined with 2 teaspoons cinnamon
½ cup Cabot Seriously Sharp Cheddar cubed (small ¼”)
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PREHEAT oven to 450ºF and place a mini muffin pan* in the oven, on the middle rack while oven preheats.
COMBINE eggs and milk in a large bowl and whisk until frothy, about 1 minute, or you can use a blender to mix. Add flour and salt, whisk vigorously to blend until evenly combined, or add the flour and salt directly to the blender at this point if using. If you are hand whisking, it’s ok if there are a few lumps.
REMOVE the hot popover pan from the oven and lightly coat each of the wells with pan spray. Fill the wells about ¾ full of batter and top each with the shredded apple and cheese, distributing as evenly as possible.
BAKE for 20 minutes at 450º then reduce the oven temperature to 350º, continue baking for 20 more minutes. (If baking in a standard muffin tin, reduce cooking time by 5 minutes, for a mini muffin tin reduce time by 10 minutes during the second half of cooking)
REMOVE from the oven and turn popovers out of the pan. Toss popovers in cinnamon sugar mixture and serve immediately.
*Standard popover pan, yield = 6
Standard muffin pan, yield = 10
Standard mini muffin pan, yield = 40-48