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Preheat oven to 400°F. Line 12-cavity muffin pan with baking cups; set aside. In large bowl combine flour, oats, sugar, 3/4 cup pecan cranberry orange blend, baking powder and cinnamon; mix well. In medium bowl, whisk together milk, oil, egg and vanilla extract. Stir milk mixture into flour mixture; mix until just combined. Fill each baking cup 2/3 full with muffin mixture. Sprinkle remaining 1/2 cup pecan mixture over tops. Bake 18 to 22 minutes or until toothpick inserted in center is clean when removed. Remove from oven to cooling rack. Cool muffins in pan 5 to 8 minutes. Remove from pan to cooling rack; cool completely.
Yield: 12 muffins
Nutrition information per serving (1 muffin): 270 Calories, 15 g Total Fat, 1.5 g Saturated Fat, 0 g Trans Fat, 15 mg Cholesterol, 135 mg Sodium, 31 g Carbohydrate, 2 g Dietary Fiber, 11 g Sugars, 4 g Protein
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