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What’s Fresh with Beth Irons: Nutty Maple Muffins


1 egg

1 cup (8 ounces) sour cream

1 cup maple syrup

1/3 cup canola oil

2-1/2 cups Oatmeal Crisp Almond cereal

1-1/3 cups all-purpose flour

1/4 cup packed brown sugar

1 teaspoon baking soda

2/3 cup chopped pecans



  1. In a large bowl, whisk the egg, sour cream, syrup and oil
  2. Stir in cereal. Let stand for 5 minutes.
  3. In another large bowl, combine the flour, brown sugar and baking soda.
  4. Stir in sour cream mixture just until moistened. Fold in pecans.
  5. Fill greased or paper-lined muffin cups two-thirds full.
  6. Bake at 375° for 18-22 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes before removing from pans to wire racks. Serve warm.