As I've mentioned before, my baking skills are a work in progress.  I've finally mastered baking cookies, and started experimenting with cupcakes and this past weekend, I had some free time to cook up brunch for Zach and I while relaxing over some Sunday football (I promise I'm really trying to get into NFL).  Anyway, I baked up these fun little popovers that went perfectly with our homemade brunch.  Just a hint of sweetness brought out by the combination of agave and apples, these little treats filled the apartment with a toasty fall scent.

Recipe...

Ingredients 2 eggs 1 cup non-fat milk OR substitute with yogurt 1 cup all-purpose flour 2 pinches of salt 1 tablespoon sugar 1 teaspoon baking soda Butter to line the pan and 3 tablespoons of melted butter 1 tablespoon of agave syrup 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch cubes

Directions

Preheat oven to 350 degrees.  Line 2 12-cup muffin tins with butter.

Once the oven is preheated, place a few pieces of the apples into each pocket of the pan and place in oven for 5 minutes.

Whisk together sugar, flour, baking soda, salt in a large bowl.  Then in a medium bowl, whisk in milk, eggs, agave syrup.  Fold the milk mixture into the flour mixture.

Spoon the batter into the baking tin (fill 3/4 of each cup).  Bake for 15 minutes or until puffed.  Take the muffins out, drizzle the top with leftover agave syrup and bake for an additional 10 minutes.  Serve them hot.