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    You are in: Home / Recipes / Butterscotch Pudding Muffins Recipe
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    Butterscotch Pudding Muffins

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    FloridaGrl's Note:

    Adding butterscotch pudding to the mix makes these muffins sweet and tender. Just right for birthday parties, summer picnics, or winter potlucks. I got this out of a library book and want to save it here for use later.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

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    Ratings & Reviews:

    • on June 29, 2013

      55

      OMG! These were delicious! I made the exact recipe, and then just last week I decided to try vanilla. I used vanilla pudding with white chocolate chips. I also thought about making all chocolate. Another idea was to make it all vanilla but in the batter melt a bar of chocolate to kind of make a swirl. Just this morning, I also thought about finding strawberry pudding and using chocolate chips to make chocolate dipped strawberry muffins! (I have lots of ideas because I love baking) :P ( I am eleven years old by the way)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2007

      45

      i tried this today; followed the instructions to a tee. best when they came right out of the oven. now i would like to try substituting choc pudding mix and choc chips...should be great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2006

      55

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    Nutritional Facts for Butterscotch Pudding Muffins

    Serving Size: 1 (925 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 249.8
     
    Calories from Fat 83
    33%
    Total Fat 9.3 g
    14%
    Saturated Fat 6.4 g
    32%
    Cholesterol 30.6 mg
    10%
    Sodium 217.0 mg
    9%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 20.7 g
    83%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    butterscotch pudding mix

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