WARM PRALINES AND CREAM MUFFINS

1/2 cup brown sugar, firmly packed
1/3 cup margarine or butter, softened
2/3 cup milk
1 egg
1 teaspoon 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 tablespoon baking powder
1/2 teaspoon salt (optional)
3/4 cup chopped pecans; divided use

Preheat oven to 400 degrees 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.

Combine dry ingredients and add to creamed mixture. Stir in 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, label and freeze. To reheat muffins: Unwrap; microwave at HIGH about 30 seconds per muffin.

From: Martha Davis
Source: Quaker Oats Prize-Winning Recipes, 1994