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Maple-pecan-raisin Muffins

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Maple-pecan-raisin Muffins
2011-05-05 Breakfast Brunch
4 69

Crunchy Pecans Cereal and raisins are folded into this sour cream muffin batter that's sweetened with maple-flavored syrup.

  • Servings: 12 muffins


1½ cups All-purpose Flour
1 tsp Baking Soda
½ tsp Salt
2 Eggs, beaten
1 cup Dairy Sour Cream
1½ cups Maple-flavored Pancake Syrup
3 Tbsp Melted Margarine
1½ cups Post Selects Great Grains Crunchy Pecans Cereal
½ cup Dark Raisins


Preheat oven to 400 degrees. Line a 12-cup muffin pan with foil liners. Spray insides of liners with a non-stick cooking spray. Combine flour, soda and salt in large mixing bowl. Set aside. In a medium-size mixing bowl, combine eggs, sour cream, syrup and melted margarine; beat well. Add moist ingredients to ingredients in large bowl and stir just until dry ingrediets are moistened. Fold in cereal and raisins. Spoon batter evenly into prepared foil liners in muffin pan, using all batter. Place in preheated 400 degree oven and bake for 18 to 20 minutes. May serve hot or cold.

Helpful Tips:

This is a good breakfast or brunch muffin. Very nutritious and delicious, as well. Muffins may be reheated in microwave oven or conventional oven.