Monday, September 22, 2014

Butterscotch Muffins {SRC}

Yum

After a busy summer, I'm back participating in The Secret Recipe Club.  This month I was assigned Feed Me Seymour written by Kim.  Kim shares "Just good food, made simply."  You can find recipes that anyone can make which is exactly the kind of recipes I like to make...nothing overly complicated.  I decided on making Butterscotch Muffins which were super easy to make and tasted great.

These butterscotch muffins were a huge hit.  The first time I made them, I used 1/2 cup butterscotch chips and no chocolate chips.  We thought they could use some more butterscotch chips and I increased it to 3/4 cup.  I also substituted whole wheat pastry flour for the white whole wheat flour.  I've never seen white whole wheat flour in Canada.  The original recipe called for coffee yogurt.  I am not a fan of coffee so I used plain yogurt.  I rarely have buttermilk so I used a substitution of vinegar and milk.  These muffins are very moist and soft and easy to put together.  This recipe made 7 muffins in my muffin tin.  I will definitely be making these again and experimenting with different flavours.

Some of the other recipes on Feed Me Seymour that I plan on trying are Old Bay Sweet Potato Fries, Quick and Easy Flaxseed Granola and Vegetable Quinoa Bibimbap.  Please head over to Kim's blog to check out some of her recipes!

Butterscotch Muffins
Adapted from Feed Me Seymour
Makes 6-7 muffins

1/4 cup sugar
1/2 cup buttermilk
2 tbsp plain yogurt (I used 2%)
1 1/2 tbsp canola oil
1/3 cup unsweetened applesauce
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butterscotch chips
turbinado sugar, for sprinkling (I used about 2 tbsp)

Preheat oven to 400 F.  Spray 7 cups of a muffin tin with baking spray.

In a medium bowl, whisk together sugar, buttermilk, yogurt, canola oil and applesauce.  In a large bowl, whisk together flours, baking powder, baking soda and salt.  Stir in butterscotch chips.  Add the wet ingredients and mix until just combined.  Fill the prepared muffin tin and sprinkle each muffin with turbinado  sugar.  Bake 14-16 minutes or until a toothpick inserted in the center comes out clean.

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15 comments:

  1. Yumm!! What a great pick this month - I've never done butterscotch with muffins before, sounds like a wonderful combination. :)

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  2. HA! I never knew there was something like coffee yogurt.

    the flavors seem wonderful! Great pick for Reveal Day this month!

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  3. Muffins are a great choice for the busy fall back to school rush. Welcome back and happy reveal day.

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  4. These sound amazing and perfect for fall! Great pick and happy reveal day!

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  5. I love butterscotch chips and they are delicious in muffins~ Great src pick~ Lynn @ Turnips 2 Tangerines

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  6. I love butterscotch chips and don't use them nearly enough... love this idea for muffins!

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  7. Yum, will definitely have to try these. Great src pick!

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  8. An easy, fall, grab-and-go type breakfast like this is exactly what I need to simplify my mornings. Great pick this month :)

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  9. Nothing better than a yummy muffin! I am sure you enjoyed them as they look d'lish! :-)

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  10. So good to see you back :) Love how wholesome these are! A wonderful snack to have on hand for the kiddies :)

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  11. These muffins look divine. I hardly ever have butterscotch but I do enjoy it. Happy Reveal Day!!

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  12. I love how buttermilk was used it this recipe, I can just imagine how rich it made the muffins.

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  13. Butterscotch! One of the most overlooked comfort flavors ever. These look wonderful!

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  14. Butterscotch! I loved that flavor as a kid, but I hardly ever see it anymore. It needs a comeback with this recipe. Great pick this month!!

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