Sugared Raspberry Popovers
yield: 6 large popovers
3 large eggs…………………………………………1 tsp. pure vanilla extract
1-1/2 cup milk (I use unsweetened vanilla almond milk)
1-1/2 TB (6 tsp.) sugar…………………………….pinch of salt
1-1/2 TB. melted butter……………………………1-1/2 cups flour
1/2 tsp. cinnamon (optional, but I like it)
1 small box fresh raspberries…………………...…extra sugar for topping
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Preheat oven to 425°. Spray a 6-well popover pan (or muffin tin) with buttery non-stick spray and stick into the oven to heat up while you prepare the batter.
Whisk together the eggs, milk, vanilla, sugar, salt, cinnamon and melted butter. Add the flour and whisk just until it’s combined well.
Remove popover pan from oven and fill each well almost full with the popover batter (a soup ladle works well). Put about 5-6 raspberries on top of each one and sprinkle about 1/2 to 1 tsp. additional sugar on the top.
Bake the popovers at 425° for 15 minutes. DO NOT OPEN THE OVEN DOOR!
After 15 minutes, reduce the temperature to 350° and continue baking for another 20-25 minutes. (After 20 minutes, check the popovers; carefully stick in a cake tester. If it comes out clean, the popovers are done ~ if not, continue baking for another couple of minutes.) Put the tip of a sharp knife into each one to release the steam (so they don't totally collapse when they cool). Let them cool in the pan a few minutes. These are best served warm ~ either as-is or with butter.
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