I just love having muffins on hand for the week, and these were no exception. I found this recipe on Annie Eats blog, which I read all the time. She has all kinds of great recipes, so make sure you check it out. Back to the muffins, I had most of the ingredients on hand for these, so they were a quick fix. Annie put dried apples on top for decoration, but I didn't have any so they aren't as pretty. The flavor is amazing, well anything with butterscotch is amazing!
I also wanted to have these on hand in case I go into labor this weekend. I thought they would be a great treat for the nursing staff (wink, wink) I want them to be nice to me, so I will bribe them with food. If I don't go into labor, expect another treat post soon.
2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
3/4 old fashioned oats
8 T. unsalted butter, at room temp.
1/2 cup packed brown sugar
2/3 cup applesauce
2 large eggs
1 1/2 tsp. vanilla
1 cup milk
3/4 cup butterscotch chips
3/4 cup chopped apples
1/3 cup toasted pecans, chopped
- Preheat oven to 350. Line wells of muffin tins with paper liners and set aside.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix lightly with a fork to blend. Stir in the oats. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes. Beat in the applesauce, eggs and vanilla extract until incorporated. With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated. Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.
- Divide batter evenly between muffin cups. Bake 18-20 minutes, or until inserted toothpick comes out clean. Cool in pan 10-15 minutes. Transfer to wire rack to cool completely.
Verdict: I love them warmed up with a little pat of butter!
0 comments:
Post a Comment