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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Sweet, moist and laced with delightful maple flavor, these muffins are packed with pecans. They freeze well and taste as good with walnuts instead of pecans. Ingredients:
1 egg |
1 cup (8 ounces) sour cream |
1 cup maple syrup |
1/3 cup canola oil |
2-1/2 cups oatmeal crisp almond cereal |
1-1/3 cups king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1 teaspoon baking soda |
2/3 cup chopped pecans |
Directions:
1. In a large bowl, whisk the egg, sour cream, syrup and oil; stir in cereal. Let stand for 5 minutes. In another large bowl, combine the flour, brown sugar and baking soda. Stir in sour cream mixture just until moistened. Fold in pecans.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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