Recipe - Cinnamon-Orange Popovers

1 cup Allpurpose unbleached white
flour
2 teaspoon Freshly grated orange or
tangerine zest
2 teaspoon Poppy seeds
1 teaspoon Ground cinnamon
One half teaspoon Salt
1 cup Skim milk; at room
temperature
3 Egg whites; lightly beaten
1 tablespoon Canola or other vegetable
oil
Deep popover molds or muffin
tins; sprayed with nonstick
coating

Preheat the oven to 450oF. Place the dry ingredients (the first 5
ingredients) in a mixing bowl and make a well in the center. Add the milk,
egg white, and oil and whisk just to mix. The batter should be the
consistency of heavy cream; add a little more milk if necessary. Pour the
batter into the molds, filling each mold onethird to half full. Bake the
popovers for 15 minutes without opening the oven door. Lower the heat to
350oF and continue baking for 30 minutes, or until the popovers are puffed
and wellbrowned. Unmold and serve at once. Makes 6 to 8 large popovers, 10
to 12 small ones.

Recipes from HighFlavor, LowFat Cooking by Steven Raichlen

119 calories per serving; 5 g protein; 3 g fat; 18 g carbohydrate; 166 mg
sodium; 1 mg cholesterol

Recipe by: MAILING LIST 1995

Posted to recipeludigest Volume 01 Number 441 by ctlindab@mail1.nai.net on
Jan 3, 1998