Watkins Orange-Cinnamon Almond Popovers

• 1 cup all-purpose unbleached white flour
• 2 tsp. freshly grated orange
• tangerine zest
• 1/2 cup chopped almonds
• 1 tsp. Watkins ground cinnamon
• 1/2 tsp. Watkins sea salt
• 1 cup skim milk, at room temperature
• 3 egg whites, lightly beaten
• 1 tbsp. canola
• other vegetable oil

1. Use deep popover molds or muffin tins, sprayed with Watkins nonstick cooking spray.
2. Preheat the oven to 450F.
3. Place the first 5 ingredients in a mixing bowl and make a well in the center.
4. Add the milk, egg white, and oil and whisk just to mix.
5. The batter should be the consistency of heavy cream; add a little more milk if necessary.
6. Pour the batter into the molds, filling each mold one-third to half full.
7. Bake the popovers for 15 minutes.
8. Lower the heat to 350F and continue baking for 30 minutes, or until the popovers are puffed and well-browned.
9. Unmold and serve nice and hot.
10. Makes 6 to 8 large popovers & 10 to 12 small ones.
11. ENJOY!!
12. !

allpurpose unbleached white flour, freshly grated orange, tangerine zest, almonds, ground cinnamon, salt, milk, egg whites, canola, vegetable oil

Taken from www.foodgeeks.com/recipes/592 (may not work)