"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butterscotch Muffins Recipe

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Butterscotch Muffins image
Receiving our 100 and 150 year Farm Awards From the Indiana State Department Of Agriculture At the Indiana State Fair 2017

 

This recipe for Butterscotch Muffins, by , is from Rogers' Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
MONTE KENDALL

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
1 cup sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup canola oil
1 teaspoon vanilla extract

Topping:
2/3 cup packed brown sugar
1/2 cup chopped pecans (optional)
2 teaspoons cinnamon

Directions:
Directions:
1. In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla. Stir into the dry ingredients just until moistened.
2. Fill paper lined muffin cups two - thirds full. Combine the topping ingredients, sprinkle batter.
3. Bake at 350 degrees for 15 -20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Number Of Servings:
Number Of Servings:
About 1 1/2 dozen
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
My grand daughter used this recipe for her 4-H project. A very good and super simple recipe.

 

 

 

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