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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. My son made them for a 4-H competition and they won first-place purple ribbons, writes Jill Hazelton of Hamlet, Indiana. Ingredients:
2 cups king arthur unbleached 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 |
2 teaspoons ground cinnamon |
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 greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter.
3. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.
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