Saturday, November 17, 2012
My dad and I share one love (besides my mother)...butterscotch. When I was a kid, we would always buy pudding cups to take on picnics, and Dad always made sure that butterscotch was one of our options. My mom and sister would chow down on the chocolate pudding, but - for possibly the only time in my life - I would choose butterscotch. I just love the stuff!
It occurred to me the other day that I haven't ever seen a recipe for butterscotch muffins. In fact, I've never seen a butterscotch muffin. What a travesty! I mean, what could be better with that giant mug of hot chocolate or mocha than a delicious butterscotch muffin?
I began experimenting in the kitchen and came up with what I think is a real winner. These muffins have a delicious hint of brown sugar and are simply studded with butterscotch chips. If you are a butterscotch lover, you will absolutely love these.
Begin by combining flour, sugar, brown sugar, salt, and baking powder.
Add vegetable oil, milk, and eggs, and then mix well. Then, stir in an entire 11-oz. bag of butterscotch chips.
Fill muffin tins about 2/3 full with batter. I suggest using cupcake liners for this particular recipe, but if you opt to omit those, be sure to grease your muffin tin really well. Bake at 375 for 14-16 minutes, or until the tops are lightly browned.
3 cups flour
1 cup sugar
1/2 cup brown sugar, packed
1 t. salt
4 t. baking powder
2/3 cup canola oil
2/3 cup milk
2 eggs, slightly beaten
11 oz. bag butterscotch chips
Combine flour, sugars, salt, and baking powder. Add oil, milk, and eggs; mix well. Stir in butterscotch chips. Prepare muffin tin with liners. Fill liners about 2/3 full with batter. Bake at 375 for 14-16 minutes, or until lightly browned. Makes 20-22 muffins.