Friday, July 17, 2009

Butterscotch Streusel Muffins

Butterscotch Streusel Muffins
**2c. flour
1 c. sugar
1 pkg. (3.4 oz.) instant vanilla pudding
1 pkg. (3.4 oz.) instant butterscotch pudding
2 t. baking powder
1 t. salt
1 c. water
4 eggs
3/4 c. vegetable oil
1 t. vanilla
2/3 c. brown sugar
1/2 c. pecans
2 t. cinnamon
In a large bowl, combine flour, sugar, pudding mixes, baking powder & salt. In a separate bowl, combine water, eggs, oil, & vanilla. Stir into dry ingredients. Fill greased or paper lined muffin cups 2/3 full. Sprinkle topping over batter.
Bake at 350 for 15-20 minutes. Cool 5 minutes before removing.
**I use fresh ground whole wheat. These are very sweet. I prefer using 1/2 the topping.
I like to combine all the dry ingredients & the topping ingredients the night before.

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