Thursday, October 16, 2008

Fluffy buns

For Lanie's breakfast yesterday, I made Fluffy Buns. They're actually popovers, but I wanted to give them a slightly more enticing name, taken from an episode of Pinky Dinky Do. These are good with jelly/jam, but I deviated from the norm and sprinkled mine with cinnamon sugar. And to top it off, I drizzled a 10x icing flavored with vanilla across them. It certainly had eye appeal to a kid! Maple flavoring would work just as well.

Fluffy buns

4 large eggs, room temperature
1 1/4 cups whole milk (I used 2 percent), at room temperature
3 tbs vegetable oil

1 cup flour
3/4 tsp salt

cinnamon sugar (optional)

Heat oven to 425 degrees. Heavily grease muffin tins with butter.

In a bowl, mix first three ingredients together with a whisk. Then add flour and salt. Continue to whisk vigorously. Pour the batter into the prepared muffin tin, dividing evenly and filling to about 3/4 full.

Bake for 26-28 minutes. Don't open the oven door until they're done or they won't fluff correctly.

Pop them out of the muffin tin onto a cooling rack. Pierce each bun with a wooden skewer to allow steam to escape. Drizzle with homemade 10x icing to your heart's content. Serve immediately.

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