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!
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.