1 1/2 pounds oat white bread
2 1/2 cups apple cider vinegar
1 1/2 cups water
1 teaspoon salt
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup warm milk
1/2 cup brown sugar
1/2 cup butter, melted
1 egg, beaten
3/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper liners.
In a large saucepan, mix together the vinegar, water, oats, baking powder, baking soda and milk. Bring to a boil, stirring constantly, and reduce heat to low. Bring to a boil, stirring constantly, and reduce heat to medium. Bring to a boil, stirring repeatedly, and reduce heat to low. Cook until mixture is thickened, about 1 minute. Cover and simmer for 1 minute.
Meanwhile, in a small bowl, mix together brown sugar, butter, egg, pecans and oats. Pour mixture into prepared muffin cups and sprinkle with pecans.
Bake in preheated oven for 12 to 15 minutes, until golden. Cool slightly in pan, then turn out onto a wire rack and cool completely.