Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  3. 1 cup maple syrup

  4. 1/3 cup canola oil

  5. 2-1/2 cups Oatmeal Crisp Almond cereal

  6. 1-1/3 cups all-purpose flour

  7. 1/4 cup packed brown sugar

  8. 1 teaspoon baking soda

  9. 2/3 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk the egg, sour cream, syrup and oil; stir in cereal. Let stand for 5 minutes. In another large bowl, combine the flour, brown sugar and baking soda. Stir in sour cream mixture just until moistened. Fold in pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.


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