Ingredients
1 large egg1 cup sour cream1 cup maple syrup1/3 cup canola oil2-1/2 cups Oatmeal Crisp Almond cereal1-1/3 cups all-purpose flour1/4 cup packed brown sugar1 teaspoon baking soda2/3 cup chopped pecans
Preparation
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.
