Cornmeal and oat breakfast tops

6 Points, Breakfast

Prep Time: 0:15 Cook Time: 0:15 Total Time: 0:30 Difficulty: Easy Servings: 12 Source:

Ingredients

2 sprays cooking spray

2/3 cup uncooked old fashioned oats, do not use instant

2/3 cup uncooked unenriched white cornmeal

2/3 cup whole wheat flour

1 Tbsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/4 cup brown sugar, dark-variety, packed

1 large egg, beaten

4 Tbsp unsalted butter, melted

1 cup fat free skim milk

7 Tbsp chopped walnuts

Directions

Preheat oven to 400°F. Coat 2 large cookie sheets with cooking spray. In a large bowl, combine oats, cornmeal, flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.In another bowl, beat sugar with egg until well-combined. Add melted butter and beat again. Alternating in batches, add egg mixture and milk to dry ingredients, beating after each addition; fold in nuts.Drop six mounds of batter (about 1/4 cup each) onto each prepared cookie sheet, about 3-inches apart; bake until top turns golden and a tester inserted in center of a breakfast top comes out clean, about 12 to 15 minutes. Cool on cookie sheets for about 5 to 10 minutes; remove to a wire rack and cool completely. Yields 1 breakfast top per serving.

Nutrition

6 smart points