Pecans add crunch to these oatmeal muffins.
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1 1/3 cups uncooked quick-cooking oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold Land O Lakes® Butter
1 cup Land O Lakes® Fat Free Half & Half
1 large Land O Lakes® Egg, slightly beaten
1/2 cup chopped pecans
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups. Set aside.
Combine oats, flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in fat free half & half and egg just until moistened. Gently stir in pecans.
Spoon batter evenly into prepared muffin cups. Bake 19-24minutes or until golden brown. Cool 5 minutes; remove from pan.