Georgia Dirt Bombs

Georgia Dirt Bombs

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    35 m
Kelly
Recipe by  Kelly

“This is a basic popover recipe tweaked to make mini cinnamon popovers. They are dipped in melted butter and covered in cinnamon sugar! They are addicting, and great any time of the day. Serve them warm, but just make sure you don't peak and open the oven door!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 popovers

ADVERTISEMENT

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.
  2. Whisk together the egg and milk in a bowl until evenly blended; set aside. Stir together the flour, cinnamon, and baking soda in a separate large bowl. Pour the egg mixture into the the flour mixture and whisk until smooth; being careful not to overbeat. Fill muffin cups 1/2 full.
  3. Bake in preheated oven for 20 minutes. Do not open the oven door.
  4. Place cinnamon sugar in a brown bag for shaking and set aside. Remove popovers from oven and let cool in pan for 5 minutes. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.

Share It

Reviews (6)

Rate This Recipe
RECIPEFAN1
14

RECIPEFAN1

Upon reading the reviews, I was dubious to try these. I made a few changes and they were perfect for us - my family loved them! My suggestions: 1. Milk and egg should be at room temperature. To speed this process, put milk in a glass and place the glass in a bowl of warm water for 10 minutes. Whole egg can go in the bowl, too. 2. Sift the flour 3. Add to the flour/baking soda mixture: 1/8 TSP kosher salt, 1/2 TSP sugar; reduce cinnamon to 1/8 TSP 4. Place empty muffin pan in preheated oven for 2 minutes. Remove pan from oven and place a bit of butter in each cup. Add batter and return to oven. 5. Per another reviewer, after baking, cover popovers with a towel during 5 minute cooling time (great suggestion - kept them really moist!) 6. Pour melted butter into a large bowl and drop popovers in. Shake bowl to cover well. 7. Reduce coating to 1/2 TBL cinnamon, 3 TBL sugar. Good flavor balance, this was more than enough to cover them.

thewholeshebang
9

thewholeshebang

These turned out very bland in my opinion. This recipe made 8 popovers in my muffin tin. I served these with cherry preserves. Without the preserves, or a glaze or icing, this recipe needs some tweaking to make it more palatable.

Louiselombard
8

Louiselombard

We loved these. They made 12 little popovers in my mini muffin pan and once rolled in the cinnamon sugar were yummy. Unfortunately my oven is hotter on one side than the other, so they were a little bit lopsided, but they tasted great. One thing I will do next time is while they are cooling in the pan for 5 minutes, I will cover with a kitchen towel, like with tortillas to prevent too much of a crust from forming as there is quite a contrast from the coating to the crust to the middle. A perfect breakfast for 2!

More Reviews

Similar Recipes

Dutch Babies II
(348)

Dutch Babies II

Sunday Morning Lemon Poppy Seed Pancakes
(177)

Sunday Morning Lemon Poppy Seed Pancakes

Seattle Dutch Babies
(74)

Seattle Dutch Babies

South Georgia Biscuits
(49)

South Georgia Biscuits

Georgia Barbeque Sauce
(23)

Georgia Barbeque Sauce

Danish Oven Pancake (Aeggekage)
(16)

Danish Oven Pancake (Aeggekage)

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 69 cal
  • 3%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sunday Morning Lemon Poppy Seed Pancakes

>

next recipe:

Seattle Dutch Babies