OK, I sorta stole that from Jim Gaffigan (OH, I love that guy!) But these butterscotch muffins are soooo good, and super-easy to make, you have to try them!
adapted by me from a Better Homes and Gardens recipe
Oven: 400 degrees
Yield: 10 - 12 muffins
1 3/4 c all-purpose flour
1/3 c sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butterscotch chips (1/2 of a 10 oz. bag)
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
handful of rolled oats
- Spray twelve 2.5" muffin cups with non-stick vegetable spray (or line with paper baking cups;) set aside.
- In a medium mixing bowl, combine flour, sugar, baking powder, salt, and butterscotch chips. Make a well in the center of this dry mixture, and set aside.
- In another mixing bowl, (honestly, I just dump it all in the one bowl, but who am I to tell BHG how to bake) combine egg, milk, and oil. Add egg mixture all at once to the dry mixture.
- Stir JUST til moistened (batter will still be lumpy!) I watched Alton Brown talk about muffins once, and he said to stir it no more than 20 strokes, and then force yourself to walk away. He's right.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Sprinkle each muffin with some rolled oats. . . . a little sprinkle of cinnamon and sugar is amazing, too.
- Bake in a 400 degree oven, for 20 minutes or until golden.
- Cool in muffin cups for 5 minutes, then remove.
- Serve warm, and enjoy!