GMA Recipe: Cinnamon-Orange Popovers

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Cinnamon-Orange Popovers
From Steven Raichlen
1996

Ingredients

1 c. all-purpose unbleached white flour

2 tsps. freshly grated orange or tangerine zest

2 tsps. poppy seeds

1 tsp. ground cinnamon

1/2 tsp. salt

1 c. skim milk, at room temperature

3 egg whites, lightly beaten

1 tbsp. canola or other vegetable oil

deep popover molds or muffin tins, sprayed with nonstick coating

Directions

Preheat the oven to 450 degrees. 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 one-third to half full.

Bake the popovers for 15 minutes without opening the oven door. Lower the heat to 350 degrees F and continue baking for 30 minutes, or until the popovers are puffed and well-browned. Unmold and serve at once. Makes 6 to 8 large popovers, 10 to 12 small ones.

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

Recipes from High-Flavor, Low-Fat Cooking by Steven Raichlen (Abbeville Press, $18.95, copyright 1992).