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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Yet another recipe from Light & Tasty. It is a good recipe, and goes great with stews. It's a good change from cornbread. Ingredients:
2 cups all-purpose flour |
1 cup whole wheat flour |
6 tablespoons quick-cooking oats, divided |
1/4 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 1/2 cups nonfat milk |
3 tablespoons canola oil |
Directions:
1. In a large bowl, combine the flours, 4 T oats, sugar, baking powder, and salt.
2. In another bowl, combine the egg, milk, and oil.
3. Stir into dry ingredients, just until moistened.
4. Spread batter into an 8-inch or 9-inch round baking pan coated with non-stick cooking spray.
5. Sprinkle with remaining oats.
6. Bake at 350°F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack.
8. Serve warm.
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