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Batch

Cinnamon-orange popovers

Ingredients:
1 cup 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 cup 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:
1. 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.
2. 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. 
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