Butterscotch Muffins

By Cindy_Wicker

Ingredients

• TOPPING:
• 2 cups all-purpose flour
• 1 cup sugar
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup water
• 4 eggs
• 3/4 cup canola oil
• 1 teaspoon vanilla extract
• 2/3 cup packed brown sugar
• 1/2 cup chopped pecans
• 2 teaspoons ground cinnamon

Details

Servings 18

Preparation

Step 1

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 near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 284 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 352 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

8 WW Points Plus