Instructions: Preheat oven to 350 degrees and lightly grease 12 muffin cups. Dry-roast the pecans and oats in a skillet over low heat for about 10 minutes, stirring frequently, until the oats are lightly browned.

Sift together flour, soda, baking powder, and salt into a medium-size bowl. Stir in the toasted oats and pecans and make a well in the center. In a separate container, beat together the remaining ingredients, and pour this mixture into the well. Mix just enough to blend. Fill the muffin cups 2/3 full, and bake for 15 to 20 minutes, or until a toothpick comes out clean.

This recipe yields 12 muffins.

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