| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose unbleached white flour |
| 2 | ts | Freshly grated orange or tangerine zest |
| 2 | ts | Poppy seeds |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1 | c | Skim milk; at room temperature |
| 3 | Egg whites; lightly beaten | |
| 1 | tb | Canola or other vegetable oil |
| Deep popover molds or muffin tins; sprayed with nonstick coating |
INSTRUCTIONS
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 one-third 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 well-browned. Unmold and serve at once. Makes 6 to 8 large popovers, 10 to 12 small ones. Recipes from High-Flavor, Low-Fat 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 recipelu-digest Volume 01 Number 441 by [email protected] on Jan 3, 1998
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