Preparation: 15 min Cook: 40 min
Crusty on the outside, moist and tender on the inside, these weekend breakfast delights are heaven with a drizzle of honey. When you have house guests, make up two batches -- one sweet and the other savoury (see variation below).
You will need:
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| 4 |
eggs, lightly beaten |
4 |
| 1 1/3 cups |
all purpose flour |
325 ml |
| 1/2 tsp |
salt |
2 ml |
| 1/2 cup |
chopped hazelnuts or pecans, toasted |
125 ml |
| 1/3 cup |
quick cooking rolled oats |
75 ml |
| 1/4 tsp |
cinnamon |
1 ml |
|
honey |
|
Tools Required:
Muffin tin
Step 1:
Preheat oven to 375°F (190°C). Lightly grease muffin tin; set aside.
Step 2:
Stir together evaporated milk and eggs in bowl. Add flour and salt; beat 30 seconds or until batter is smooth. Stir in nuts, rolled oats and cinnamon until well combined
Step 3:
Divide batter equally among prepared muffin tins. Bake 40 to 45 minutes or until puffed and golden. Remove from muffin tins immediately and serve with honey.
Makes 12 servings
Nutrients per serving (without honey): 151 Calories, 7.1 g Protein, 6.1 g Fat, 17 g Carbohydrate
Nestlé Kitchens Tip: Omit hazelnuts and cinnamon. Substitute 1/3 cup (75 ml) grated Parmesan cheese. Serve with butter.
