• 1/2 Cup(s) firmly packed brown sugar
  • 1/3 Cup(s) (5-1/3 tablespoons) stick margarine or butter, softened
  • 2/3 Cup(s) milk
  • 1 Teaspoon(s) maple or vanilla extract
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) all-purpose flour
  • 1/3 Cup(s) Whole Wheat Flour
  • 1 Tablespoon(s) Baking Powder
  • 1/2 Teaspoon(s) Salt
  • 3/4 Cup(s) chopped pecans, divided
  • 1 Egg(s)
  • 1 package(s) (3 ounces) cream cheese

Cooking Instructions

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. 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.) Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.

COOK NOTE:

To freeze muffins, wrap securely; seal, label and freeze. To reheat frozen muffins, unwrap muffins; microwave at HIGH about 45 seconds per muffin.


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