Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1/2 cup firmly packed brown sugar
• 1/3 cup (5-1/3 tablespoons) stick margarine or butter, softened
• 1 3-ounce package cream cheese, softened
• 3 tablespoons margarine or butter, well chilled, cut into 1" pieces
• 2/3 cup milk
• 1 egg
• 1 teaspoon maple or vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup chopped pecans, divided

How to make it:

1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups.
2. In medium bowl, combine oats, flours, baking powder and 1/2 cup pecans; mix well. In medium bowl, beat sugar, margarine and cream cheese until creamy.
3. Add milk, egg and maple extract; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix)
4. Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans.
5. Bake 20 to 22 minutes or until golden brown.
6. Cool muffins in pan on wire rack 5 minutes.
7. Remove from pan.

To freeze muffins, wrap securely; seal, label and freeze. To reheat frozen muffins, unwrap muffins; microwave at HIGH about 45 seconds per muffin.