this recipe seems novemberish to me.
it uses some whole wheat flour, so you don't need to feel bad!
you don't even need to dirty up your mixer- this is a spoon-stir only recipe.
Butterscotch Pecan Muffins
(attempting to get close to the butterscotch pecan quick bread I once had at Great Harvest Bread Co.)
1 1/3 c. all purpose flour
3/4 c. whole wheat flour
1/2 tsp. salt
1/2 T. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
3 large eggs
1/2 c. vegetable oil
1/2 c. buttermilk
1 tsp. vanilla extract
3/4 c. brown sugar
3/4 c. butterscotch chips
2/3 c. pecan pieces
turbinado sugar for topping
Preheat oven to 425 degrees. Grease one 12-muffin tin.
1. In a large bowl, stir together the flours, salt, baking powder, baking soda, and cinnamon.
2. In another bowl, stir together eggs, vegetable oil, buttermilk, vanilla, and brown sugar until smooth.
3. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine. (don't over-stir, some lumps are okay)
4. Fold in butterscotch chips and nuts.
5. Spoon the batter into prepared muffin tin.
6. Sprinkle turbinado sugar over muffins, quickly place muffins in oven and reduce the heat to 375 degrees.
7. Let bake 12-15 min. or until the tops are lightly browned.
* baking times will vary depending on how well your oven holds the heat- the high heat creates a burst of steam in the batter that helps the muffins rise with well-domed tops
5 comments:
Very Fall indeed - yum yum!!
Oh these are looking good girl. I just love muffins.
Ooh these look SO tasty. I'm always on the lookout for a muffin recipe that doesn't taste like a cupcake but doesn't taste like sawdust either---these seem like a perfect combination of healthy and indulgent!
These look so amazing! I wish you could just send one my way, otherwise I'll probably eat the whole batch.
summer! i just made these...and i think they are one of the most delightful treats i've ever tasted : ) thank you!