Ice Cream Cone Cupcakes
INGREDIENTS:
2 c Flour 1/2 c Brown sugar
1 c Butter or margarine, soft 1/2 c Quick cooking oats
1 c Chopped pecans
2 c Flour 1/2 c Brown sugar
1 c Butter or margarine, soft 1/2 c Quick cooking oats
1 c Chopped pecans
Preheat oven to 400. In medium bowl, combine all ingredients. Spread in an ungreased 10 x 15 jellyroll pan. Bake 15 minutes or until lightly browned, stirring once halfway through baking. Cool in pan. Store in an airtight container. Serve over ice cream topping with purchased or homemade sauce.