Sunday, February 10, 2013
Butterscotch Muffins - The Ultimate Muffin Book
Nonstick spray or paper muffin cups
2 cups all-purpose flour
2/3 cup sugar
One 3 ounce package butterscotch pudding mix (Do Not use instant pudding mix)
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
1 cup milk ( whole, low-fat, or nonfat)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 cup (6 ounces) butterscotch chips
Position the rack in the center of the oven and preheat the oven to 400. To prepare the muffin tin, spray the indentations and the rims around them with nonstick cooking spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
Fill the prepared tins 3/4 full. Use additional greased tins or small, oven safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.
Makes 12 muffins.