1-1/3 c uncooked quick-cooking oats
Heat oven to 400°F. Combine oats, flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in fat free half & half and egg just until moistened. Gently stir in pecans. Spoon batter evenly into 12 paper-lined or greased muffin cups. Bake for 17 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan.