Butterscotchmuffins Food

BUTTERSCOTCH PUDDING MUFFINS

Steps:

• Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
• Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
• In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
• Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

BUTTERSCOTCH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

OATMEAL BUTTERSCOTCH MUFFINS

Steps:

• In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom).
• Preheat oven to 400 degrees.
• Spray muffin tins with nonstick cooking spray.
• Combine melted, cooled butter and eggs. Add to oat mixture.
• Sift flour,baking powder,salt,and baking soda.
• Add dry ingredients to oat/egg mixture.
• Stir to combine.
• Stir in butterscotch chips.
• Pour batter into prepared pans.
• Bake for 15-20 minutes or until tops spring back when touched.
• Remove from pan and cool a bit before serving.
• NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BUTTERSCOTCH MUFFINS

Steps:

• In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt.
• Combine water, eggs, oil and vanilla.
• Stir into the dry ingredients just until moistened.
• Stir in butterscotch chips.
• Fill muffin cups 2/3 full.
• Combine brown sugar, pecans and cinnamon topping ingredients.
• Sprinkle over batter.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTER MUFFIN MIX

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: 3 batches (about 7 cups mix). , To prepare Apricot Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen., To prepare Beef and Onion Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , ,

BUTTERSCOTCH BANANA MUFFINS

Steps:

• Combine dry ingredients, including oatmeal and mix well.
• In a separate bowl, combine the banana, egg, milk, oil and flavoring and blend well.
• Add the wet ingredients to the dry ingredients and stir until just moistened.
• Add the butterscotch chips.
• Spoon batter into a well greased or lined muffin tin filling 3/4 full.
• Bake at 400 degrees for 14-16 minutes.
• Remove from pan and cool on a wire rack.

BUTTERNUT SQUASH STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
• Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
• Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
• Reduce the oven temperature to 375°F (190°C).
• Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

BUTTERSCOTCH APPLE MUFFINS

Steps:

• Preheat oven to 375. Spray muffin cups with oil.
• In medium bowl, combine dry ingredients. Add eggs, milk, apples, and butterscotch chips and fold together until dry ingredients are well moistened. Spoon batter into cups to nearly full.
• Bake for 15-20 minutes. Turn out onto cooling rack.

BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

BROWN BUTTER OATMEAL MUFFINS

Steps:

• Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.
• Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.