We’ve got a delightful variation of your favorite muffin recipe — topped with pecan chips for extra nutty goodness!
1 1/2 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup brown sugar, firmly packed
1 cupFisher® Chef’s Naturals Pecan Chips
3/4 cupFisher® Dried Sweetened Cranberries
1 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup milk or buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 400°F. Line 12-cup muffin pan with baking cups; set aside.
In large bowl combine flour, oats, sugar, ¾ cup pecans, cranberries, baking powder and cinnamon; mix well.
In medium bowl, whisk together milk, oil, egg and vanilla extract. Stir milk mixture into flour mixture; mix until just combined.
Fill each baking cup 2/3 full with muffin mixture. Sprinkle remaining ¼ cup pecans over tops.
Bake 18 to 22 minutes or until toothpick inserted in center is clean when removed. Remove from oven to cooling rack. Cool muffins in pan 5 to 8 minutes. Remove from pan to cooling rack; cool completely.