Maple Oatmeal Muffins
Chopped pecans make a crunchy topper for these whole grain breakfast muffins.
Recipe from Midwest Living
1 cup quick-cooking or regular rolled oats
1/2 cup milk
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup pure maple syrup
1/4 cup butter, melted
1 egg, lightly beaten
1/2 cup chopped pecans
Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold half of the pecans into the batter.
Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with remaining nuts. Bake in a 400 degree F oven for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Per Serving: cal. (kcal) 218, Fat, total (g) 9, chol. (mg) 29, sat. fat (g) 3, carb. (g) 31, fiber (g) 2, pro. (g) 5, vit. A (IU) 146, sodium (mg) 149, calcium (mg) 101, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products
Culinary Institute of America Masters Collection Nonstick 12-Cup Muffin Pan