Pralines 'n Cream Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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:
1/2 cup firmly packed brown sugar |
1/3 cup stick margarine or 1/3 cup butter, softened |
1 (3 ounce) package cream cheese, softened |
2/3 cup milk |
1 egg |
1 teaspoon maple extract or 1 teaspoon vanilla |
1 cup quaker oats (quick or old fashioned, uncooked) |
1/2 cup all-purpose flour |
1/3 cup whole wheat flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
3/4 cup chopped pecans, divided |
Directions:
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.
|
|