Yield: 1 Servings
|1⅓ cup||All purpose flour|
|1½ cup||Undiluted 2% Partly Skimmed Evaporated milk|
|½ cup||Chopped toasted hazelnuts (filberts) or pecans|
|⅓ cup||Quick cooking rolled oats|
|¼ teaspoon||Ground cinnamon|
Stir together flour and salt. Place e. milk and eggs in blender container.
Add dry ingredients. Cover and blend at high speed 15 seconds. Scrape down sides of blender container. Add nuts, rolled oats and cinnamon. Continue blending at high speed until thoroughly combined. Divide batter among eight 6-oz greased custard cups. Bake in 375 oven 50-55 minutes or until puffed and golden. Remove from pans and serve immediately with honey. Makes 8.
180 cal, 21 g carbohydrate, 8 g protein, 6½ g fat Variation: Omit hazelnuts, oats and cinnamon. Substitute ½ cup bran flake cereal and ½ cup shredded Cheddar cheese.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.