Butterscotch Muffins

Batter mix prepared from all-purpose flour, white sugar, butterscotch and vanilla pudding mixes, baking powder, salt, water, eggs, oil and vanilla extract. Muffin tins are filled with batter and each muffin is topped with crumb mixture before baking.

Ingredients -

2 cups Flour
1 cup Sugar
1 (3.4 ounces) package Instant Butterscotch Pudding Mix
1 (3.4 ounces) package Instant Vanilla Pudding Mix
2 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
4 Eggs
3/4 cup Vegetable Oil
1 teaspoon Vanilla Extract

Topping Ingredients:
2/3 cup packed Brown Sugar
1/2 cup chopped Pecans
2 teaspoon Ground Cinnamon

Preparation:

1. Preheat oven to 350 F.

2. In a large bowl, combine the flour, sugar, both pudding mixes, baking powder and salt.

3. Combine the water, eggs, oil, and vanilla; stir into the dry ingredients just until moistened.

4. Fill greased or paper-lined muffin cups 2/3 full.

5. Combine the topping ingredients; sprinkle over batter.

6. Bake for 15 to 20 minutes or until toothpick comes out clean.

7. Cool for 5 minutes before removing from pans to wire racks.

Variations and Recipe Ideas:

Muffin Making Tips -

Mixing Batter

Batter should be lumpy. Dry ingredients should be added to wet ingredients and mixed until just moist. The lumps will dissolve during the baking process.

Muffin Making Tips -

Melted Butter

Melt butter very gently for use in muffins. Heat slowly over very low heat and remove from heat as it approaches completely melting. Allow residual heat to finish the job.