Sweet, moist and laced with delightful maple flavor, these muffins are packed with pecans. They freeze well and taste as good with walnuts instead of pecans. —Betty Rupert, Chatham, Ontario
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.
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kennedy22
May 9, 2017
I made these and took them to school, very mixed reactions, a couple really liked them and some were polite with the comments..... I wouldn't make them again
Reviews
I made these and took them to school, very mixed reactions, a couple really liked them and some were polite with the comments..... I wouldn't make them again
not a favorite