Muffin Whisperer Pecan Oatmeal Whole Wheat Cider Chip Muffins

Preheat oven to 350F. Spray a muffin pan with nonstick spray or line with paper muffin cups.

In a food processor, if you feel like it, pulse the oats a couple of times. Transfer to a small bowl and pour cider (or the juice of your choice) and boiling water on top of oats. Set aside.

Before you clean the food processor, pulse the pecans a few times so that they are finely chopped. My kids prefer less chunky pecans.

In a large bowl, cream butter and sugars until thoroughly combined. Beat in eggs. Stir in the oat mixture, the pecans, and the rest of the ingredients until just combined.

Fill prepared muffin cups 3/4 full.
Bake for 15 minutes (minimuffin cups) to 20 minutes (regular 2.5 inch muffin cups). Cool on a cooling rack.