Sugar puffs

Indistinguishable from the real thing, which is to say, eggy, moist, light and springy.
I suspect the problem with the biscuits was just a lack of moisture. Popovers are made of a fairly thin batter, so that wasn’t an issue here. But I’ll test my biscuit theory again sometime soon and let you know.


Ingredients:
2 tablespoons butter, melted
3 large eggs
1 cup milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour
For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons butter, melted


Preheat the oven to 200°. Liberally grease a muffin pan.
For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds. Add the flour and whiz until smooth.
Divide the batter among 9 greased molds.
Bake for 35 minutes, until the puffs are deep brown.
Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack =)