In a medium bowl, combine flour and baking powder.

In a large glass or ceramic bowl, combine oats and yoghurt. Let stand 5 minutes. Stir in syrup, butter, egg, and raisins. Mix well. Add flour mixture, stirring until just moistened. Fill greased muffin cups 3/4 full. Top each muffin with a pecan half or two.

Bake at 400ºF for 20 to 25 minutes until golden or a toothpick inserted into center of muffin comes out clean. Cool 5 minutes. Remove from pan. Serve warm.

Makes about 12 muffins.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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