Cranberry and Rosemary Popovers
These perfectly pillowy festive treats make a great holiday breakfast or a nice addition to your dinner table
Recipe Series
Cranberry and Rosemary Popovers
These perfectly pillowy festive treats make a great holiday breakfast or a nice addition to your dinner table
These popovers are a delicious and easy alternative to rolls for your holiday dinner—or a great addition to breakfast. The sweetness of the cranberries and herby rosemary pair perfectly in this light and airy treat. The cranberries settle into a pocket in the middle of each popover, so that when the pastry is cut open they are revealed like hidden jewels. Slather with some good butter and enjoy.
- Level: Easy
- Total Time: 45 min
- Yield: 12 servings
Ingredients
- 4 eggs, room temperature
- 1½ cups milk, warmed slightly
- ¾ teaspoons salt
- 2 tablespoons fresh rosemary
- 1½ cups all-purpose flour
- ½ cup dried cranberries
Directions
- Place an oven rack on a low shelf and make sure it has a good amount of clearance above it to give popovers room to rise. Preheat oven to 450 degrees.
- Place a standard 12-cup muffin tin in the oven while it is heating up.
- In a large measuring cup or medium bowl, whisk together eggs, milk, salt, and rosemary until well mixed and no streaks of eggs remain.
- Add the flour and stir until frothy and mostly smooth. It’s okay if some small lumps remain.
- Remove the muffin tin from the oven. Carefully grease the inside of, and around, the cups with nonstick spray or butter.
- Pour the batter into the cups, filling them to almost full.
- Sprinkle the cranberries evenly in each cup and press lightly into the batter. They will sink into the batter more as the popovers bake.
- Bake the popovers at 450 degrees for 20 minutes. Do not open the oven.
- Without opening the oven, reduce the oven temperature to 350 degrees and bake for 15 to 20 minutes more.
- Remove from the oven and serve immediately with good butter.
Notes
You can substitute dried rosemary for fresh.
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