1 c. all-purpose unbleached white flour
2 tsps. freshly grated orange or tangerine zest
2 tsps. poppy seeds
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 c. 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 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; 166mg sodium; 1 mg cholesterol.