Warm Pralines N Cream Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
1/2 cup: Brown sugar, firmly packed
1/3 cup: Margarine or butter, softened
2/3 cup: Milk,
1: Egg,
1 tsp: Maple or vanilla extract,
1 cup: Quaker Oats, uncooked, (quick or old-fashioned)
1/2 cup: All-purpose flour,
1/3 cup: Whole wheat flour,
1 tbsp: Baking powder,
1/2 tsp: Salt, optional
3/4 cup: Chopped pecans, divided
Directions:
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 ddry 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.
Nutrition Information (1 muffin): * Calories 220 * Fat 14g * Sodium
205 mg * Dietary Fiber 2g
Source: Quaker Oats Prize-Winning Recipes (Martha Davis) Copyright
1994, The Quaker Oats Company Reprinted with permission from The
Quaker Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp
lightly grease bottoms only. Beat together brown sugar, margarine
and cream cheese until creamy. Add milk, egg and maple extract; mix
well. Add combined ddry 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.
Nutrition Information (1 muffin): * Calories 220 * Fat 14g * Sodium
205 mg * Dietary Fiber 2g
Source: Quaker Oats Prize-Winning Recipes (Martha Davis) Copyright
1994, The Quaker Oats Company Reprinted with permission from The
Quaker Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp
Tags
: breads