Watkins Orange-Cinnamon Almond Popovers



12 servings



1 cup all-purpose unbleached white flour
2 tsp. freshly grated orange or
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 or
other vegetable oil


Use deep popover molds or muffin tins, sprayed with Watkins nonstick cooking spray.

Preheat the oven to 450°F. Place 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. Lower the heat to 350°F and continue baking for 30 minutes, or until the popovers are puffed and well-browned.

Unmold and serve nice and hot.

Makes 6 to 8 large popovers & 10 to 12 small ones. ENJOY!!!

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