Apple Cinnamon Butterscotch Muffins

Company is coming for Thanksgiving weekend. I’m so excited that my friend Meagan is visiting! Beside the classic Thanksgiving dinner that will be served – I want to make sure that there are ample delicacies for other meals and snacks.  I’ve decided that Apple Cinnamon Butterscotch Muffins are just the thing to kick off the weekend of fun.

However, despite my good intentions, I baked a beautiful batch that also include pecans that she cannot eat :( I will have them all to myself! Looks like this year’s sweet potato casserole will not have pecans on top either! This muffin recipe is adapted from the blog http://annies-eats.net/.

I’m off to cook the turkey and will post pics of the delicious food and a spotlight on some of Meagan’s great recipes too!

Apple Cinnamon Butterscotch Muffins

Makes about 16 muffins.

Ingredients:


2½ cups all-purpose flour


2 tsp. baking powder


1 tsp. baking soda


½ tsp. salt


1¼ tsp. ground cinnamon


¾ cup old-fashioned oats


8 tbsp. unsalted butter, at room temperature


½ cup packed brown sugar


2/3 cup applesauce


2 large eggs

1½ tsp. vanilla extract


1 cup milk


¾ cup butterscotch chips


¾ cup chopped apples
1/3 cup toasted pecans, chopped

Directions:


Preheat the oven to 350˚ F.  Line the wells of two muffin pans with paper liners (about 16 liners total).  Set aside.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Mix lightly with a fork to blend.  Stir in the oats.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes.  Beat in the applesauce, eggs and vanilla extract until incorporated.  With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated.  Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.

Butterscotch Chips

Divide the batter evenly between the prepared muffin cups.  If desired, press a dried apple slice into the top of the batter in each cup.  Drizzle lightly with maple syrup and sprinkle with sugar.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Delicious!

I did manage to package some in some fun Halloween bags for some friends.