BUTTERSCOTCH CRUMB MUFFINS
I found this recipe on About.com, it was posted by Peggy Trowbridge Filippone. But one of the reviewers on that site said that it was originally a Julia Childs recipe. I'm reposting it here because the other site isn't open for reviews. I've made this recipe, and it is amazing, the muffins are rich and moist. I had trouble getting them out of the paper liners, and the were a little concave, but incredibly delicious.
Provided by Andi the grate
Categories Breakfast
Time 1h
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and position oven rack in center of the oven. Line muffin tins with papers.
- In a large bowl, combine flour and brown sugar until no lumps remain.
- Add shortening and cut in until the mix resembles coarse crumbs.
- Reserve 1/2 cup of the flour/sugar/shortening mix and set aside to use as the crumb topping.
- To the remaining flour/sugar mix, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well.
- Add buttermilk and beaten eggs.
- Using a large spoon, mix just until flour is moistened, it will be lumpy.
- Fold in butterscotch chips.
- Fill muffin cups 3/4 full. Sprinkle tops with about 1 teaspoon of reserved crumb topping mixture and gently tamp down into batter.
- Bake 25 to 30 minutes or until they test done with a toothpick.
Nutrition Facts : Calories 288.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 21.2, Sodium 177.7, Carbohydrate 44.5, Fiber 0.5, Sugar 30.8, Protein 3.2
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