• 2 1/2 c. white flour
• 1/2 c. brown sugar
• 1 1/2 t. baking soda
• 1 t. baking powder
• 1/4 t. salt
• 1 c. applescotch pie filling
• 1/4 c. milk
• 6 oz. lemon yogurt
• 1 egg
• 1 1/2 t. vanilla

• 1/3 c. flour
• 1/2 c. brown sugar
• 1 c. oats
• 1/3 c. butter, melted

Mix all the dry ingredients together. Pour in the melted butter and stir until the oat mixture is coated.

• Whisk together milk, yogurt, egg, vanilla and applescotch pie filling in a small bowl.
• Combine first five ingredients (flour - salt) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
• Spoon into greased muffin tin (makes ~12 muffins) and sprinkle the crumb topping on top. Bake at 400º F for 20-25 min. Allow to cool in the pan for 10 min. before removing from pan.

• A variation of my Butterscotch Pecan Muffins
• Yield: 15 muffins
• Can also be made with half and half whole wheat and white flour