Pour hot water and condensed milk over rolled oats and let stand 1/2 hour. Add sirup, cooking oil, and beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Beat only until smooth. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 20 minutes. 10 servings. The Household Searchlight ~ 1941
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 6|
|Calories from Fat: 153 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 356.8mg||110 %|
|Sodium 380.9mg||13 %|
|Potassium 353.3mg||9 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 48.1g|
|Protein 20.1g||29 %|
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Calories per serving: 439
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