Categories: Breads 
      Yield: 12 muffins 
  
    1/2 c  Brown sugar, firmly packed 
    1/3 c  Margarine or butter 
           -- softened 
    2/3 c  Milk 
      1    Egg 
      1 ts Maple or vanilla extract 
      1 c  Quaker Oats, uncooked 
           -- (quick or old-fashioned) 
    1/2 c  All-purpose flour 
    1/3 c  Whole wheat flour 
      1 tb Baking powder 
    1/2 ts Salt (optional) 
    3/4 c  Chopped pecans; divided 
  
  Heat oven to 400 F.  Line 12 muffin cups with paper baking cups or lightly 
  grease bottoms only.  Beat together brown sugar, margarine and cream 
  cheese until creamy.  Add milk, egg and maple extract; mix well.  Add 
  combined ddry ingredients and 1/2 cup pecans.  Bake 20 to 22 minutes or 
  until golden brown.  Let muffins stand a few minutes; remove from pan. 
  Serve warm. 
   
  To freeze muffins: Wrap securely, seal, lable and freeze. 
   
  To reheat muffins: Unwrap; microwave at HIGH about 30 seconds per muffin. 
   
  Nutrition Information (1 muffin): 
  * Calories 220 
  * Fat 14g 
  * Sodium 205 mg 
  * Dietary Fiber 2g 
   
  Source: Quaker Oats Prize-Winning Recipes (Martha Davis) 
  Copyright 1994, The Quaker Oats Company 
  Reprinted with permission from The Quaker Oats Company 
  Electronic format courtesy of Karen Mintzias