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Butterscotch Muffins Recipe


By: Amy Wickett
   
Recipe Categories: Muffin Recipes   |   Member Recipes
Average Rating: (2 votes)
Yield: 1-1/2 dozen
 
Ingredients
  2  cups all-purpose flour  
  1  cup sugar  
  1  package (3.4 ounces) instant butterscotch pudding  
  1  package (3.4 ounces) instant vanilla pudding mix  
  2  teaspoons baking powder  
  1  teaspoon salt  
  1  cup water  
  4   eggs  
  3/4  cup vegetable oil  
  1  teaspoon pure vanilla extract  
  TOPPING:  
  2/3  cup packed brown sugar  
  1/2  cup chopped pecans  
  2  teaspoons ground cinnamon  
 
Instructions
 
  1. In a 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. Fill greased or paper-lined muffin cups two-thirds full.

 
  2. Combine the topping ingredients; sprinkle over batter. Bake at 350 for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

 
   


 
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