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Prep 10 mins
Cook 20 mins
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
- 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
- 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.
My family loved these. I used all white flour and added some milk chocolate chips. I baked at 350 and they were done in 23 minutes, but I did get 13 muffins. Thanks for the recipe
Delicious muffins! The only changes I made was to use only all-purpose flour (I was out of whole wheat) and then to sub Splenda brown sugar. YUMMYY!!!! **Made for Beverage Tag 2008**
These are good tasting muffins. I had a hard time with them staying together. I didn't use muffin liners but instead sprayed the muffin tins. That didn't work well. They were crumbly, but had great taste. Thanks for posting.