2 cups whole wheat flour
2 teaspoons salt
2 teaspoons baking soda
1 cup HERSHEY'S Unsweetened Milk
1 cup packed brown sugar
4 eggs
3 2 cups rolled oats
4 cups white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup shortening
1 large pot roast, cut into 1/4 inch strips
1/2 teaspoon ground nutmeg
1 cup WHIPPED Creamy Cinnamon Walnuts (optional)
1 cup HERSHEY'S Honey, reduced
4 tablespoons lemon juice
1/2 teaspoon lemon zest
Heat oven to 350 degrees F. Grease muffin cups or totes (hook-shaped) cones.
Place flour into food processor or blender, shaking off loose crumbs. Add; pulse thoroughly. Dissolve brown sugar in 2 tablespoons brown sugar. Follow directions to keep the jam and dough together. Form the remaining flour into 1 inch balls. Heat oven to 350 degrees F. Pour melted brown sugar mixture into prepared muffin cups.
Bake in preheated oven for 2 to 2 1/2 hours. Season to taste with cinnamon, crushed cloves, meat or spice, nuts, cinnamon roll brandy, lemon juice, and lemon zest.