Wednesday, February 10, 2010

Day #15: Gooey Butterscotch Cream Muffins

Today, we are making Gooey Butterscotch Cream Muffins. I was suprised to learn when I first read the recipe that it calls for crushed hard butterscotch candies. I assumed that we would be using butterscotch chips instead. So, you will need to buy a bag of butterscotch candies; unwrap about 20 of them; put them in a ziploc bag; and then take a mallet or rolling pin and let out all of your frustrations by pounding them to shreds :-).

Tomorrow we will be making Spicy Dried Fruit Muffins.
Have a Joyful Day!

Gooey Butterscotch Cream Muffins

2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed dark brown sugar
5 1/2 oz crushed hard butterscotch candies (about 20 circle candies)
1 cup heavy cream
2 large eggs
6 tbsp canola oil

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Put the butterscotch candies in a strong plastic bag and hit with a meat mallet or rolling pin until finely crushed. Sift together flour, baking powder, and salt in a large bowl. Stir in the sugar and crushed butterscotch candy. Lightly beat the eggs in a large bowl, then beat in the cream and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely

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