| 1 can | [370 mL] | 2% CARNATION® Evaporated Milk |  |
| 4 | [4] | eggs, lightly beaten | |
| 1 1/3 cups | [325 ml] | ROBIN HOOD® All Purpose Flour | |
| 1/2 tsp | [2 ml] | salt | |
| 1/2 cup | [125 ml] | chopped hazelnuts or pecans, toasted | |
| 1/3 cup | [75 ml] | quick cooking rolled oats | |
| 1/4 tsp | [1 ml] | cinnamon | |
| | | honey | |
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Preheat oven to 375°F (190°C). Lightly grease muffin tins; set aside.
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. 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.
VARIATION:
Giant Cheese Popovers: Omit hazelnuts and cinnamon. Substitute 1/3 cup (75 ml) grated Parmesan cheese. Serve with butter.
Makes 12 servings
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