Muffins are enjoyed by my family all year round. This particular version of apple, butterscotch and oats has been a proven winner.The aroma in the kitchen is so incredible and its hard to wait for them to come out of the oven let alone waiting for the cooling time.
I decided to bake these muffins one afternoon when our basement contractor and his crew were here. Little did I know that the smell was wafting to the lower level. I had saved the muffins as a morning surprise for them. That’s when I found out that the wonderful baking smell from the previous afternoon was driving them crazy. Needless to say they were very appreciative and gave them a thumbs up for taste and smell!
Whenever I serve these, people want the recipe, including our contractor and his workmen. So here it is for you to try.
Makes 24 large muffins
Ingredients
2 1/2 cups of all purpose flour
1 pkg Chipits Butterscotch chips
2 cups quick-cooking rolled oats
1 cup brown sugar
2 tsp baking soda
2 granny smith apples chopped
1 1/2 cup plain yogurt
1 cup vegetable oil
4 eggs
2 tsp ground cinnamon
Combine flour, butterscotch chips, rolled oats, brown sugar and baking soda. Mix well.
In a seperate bowl combine remaining ingredients and mix well.
Blend yogurt mixture into dry mixture just until all dry ingredients are dampened.
Spoon into 24 greased muffin cups or use paper liners.
Bake at 400 F for 25-30 minutes or until golden brown.
Tips
These muffins freeze well in airtight freezer containers or Ziplock freezer bags.
This recipe can also be made into 2 loaves, bake at 375F for about 45-50 minutes.
Parchment liners are great for removing the muffins cleanly from the wrap and great for keeping muffin tins looking good as new. I found the Paperchef brand in my local grocery store. I was also told that Walmart sells them, thanks Bonnie!
For more information check it out @www.paperchef.com
