We have a great butter pecan scone mix. It makes terrific scones. The keys are some very good imported mini butterscotch chips—mild and buttery without the after bite of many butterscotch chips in the store—plenty of chopped pecans, and butter rum flavor. Why not take the same ingredients and make muffins?
These are best served steaming warm with the chips still melted from the oven heat.
1 1/3 cups plus two tablespoons all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
Preheat the oven to 425 degrees. Grease a regular-sized 12-muffin cup pan. This recipe makes 12 large muffins.
1. In a large bowl, stir together the flours, salt, baking powder, and baking soda.
2. In another bowl, stir together the eggs, vegetable oil, buttermilk, flavor, and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir just to combine. Fold in the butterscotch chips and nuts.
3. Spoon the batter into the prepared muffin tin. Place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 13 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins sit for several minutes in the pan and then remove them from the pan to a rack to cool.
Baker’s note: 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.
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