Pralines 'n Cream Muffins
Per serving
These muffins are very moist and delicious! Great for breakfast or snack. I like to double the recipe because these little jewels freeze well. Just wrap securely; seal, label and freeze. To reheat frozen muffins, unwrap; microwave at HIGH about 45 seconds per muffin
Ingredients
12 serv.- firmly packed brown sugar1⁄2 cup
- stick margarine or 1/3 cup butter, softened↗1⁄3 cup
- (3 ounce) package cream cheese, softened↗1
- milk↗2⁄3 cup
- egg↗1
- maple extract or 1 teaspoon vanilla↗1 teaspoon
- Quaker Oats (quick or old fashioned, uncooked)↗1 cup
- all-purpose flour↗1⁄2 cup
- whole wheat flour↗1⁄3 cup
- baking powder↗1 tablespoon
- salt↗1⁄2 teaspoon
- chopped pecans, divided3⁄4 cup
Step-by-step instructions
- 1
Heat oven to 400°F Line 12 medium muffin cups with paper baking cups.
- 2
In medium bowl, combine oats, flours, baking powder and 1/2 cup pecans; mix well. In medium bowl, beat sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.)
- 3
Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans.
- 4
Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.
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