Praline n’ Cream Muffins
1/2 c Brown sugar, firmly packed
1/3 c Margarine or butter-- softened
2/3 c Milk
1 Egg
1 ts Maple or vanilla extract
1 c Quaker Oats, uncooked-- (quick or old-fashioned)
1/2 c All-purpose flour
1/3 c Whole wheat flour
1 tb Baking powder
1/2 ts Salt (optional)
3/4 c Chopped pecans; divided
Heat oven to 400 F. Line 12 muffin cups with paper baking cups or lightly grease bottoms only.
Beat together brown sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add combined dry ingredients and 1/2 cup pecans.
Bake 20 to 22 minutes or until golden brown. Let muffins stand a few minutes; remove from pan. Serve warm.
To freeze muffins: Wrap securely, seal, lable and freeze.
To reheat muffins: Unwrap; microwave at HIGH about 30 seconds per muffin.
YIELD: 12 Muffins