Pecans add crunch to these oatmeal muffins.
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1 13 cups uncooked quick-cooking oats
1 14 cups all-purpose flour
12 cup sugar
1 tablespoon baking powder
12 teaspoon salt
13 cup cold Land O Lakes® Butter
1 cup Land O Lakes® Fat Free Half & Half
1 large Land O Lakes® Egg, slightly beaten
12 cup chopped pecans
STEP 1
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups. Set aside.
STEP 2
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.
STEP 3
Spoon batter evenly into prepared muffin cups. Bake 19-24minutes or until golden brown. Cool 5 minutes; remove from pan.
