Differences

This shows you the differences between two versions of the page.

--- butterscotch_cake_muffins [2025/07/01 10:35] – karin
+++ butterscotch_cake_muffins [2026/05/26 08:43] (current) – karin
@@ Line 6: / Line 6: @@
   * 2 c. white flour
   * 2/3 c. sugar
-  * 1 3 oz. package butterscotch pudding mix (I used Royal instant butterscotch pudding mix)
+  * 1 3 oz. package butterscotch pudding mix (I used [[https://royaldesserts.com/product/royal-pudding-instant-butterscotch/|Royal instant butterscotch pudding mix]] bc it's the one without carrageen)
+  * 3/4 c. butterscotch chip (I use [[https://www.target.com/p/nestle-toll-house-butterscotch-chips-11oz/-/A-13055852|Nestle Toll House butterscotch chips]])
   * 1 T. baking powder
   * 1/2 t. salt
-  * 1 c. rice milk
+  * 1 c. soy milk
   * 1/4 c. canola oil
   * 1 egg
   * 1 t. vanilla
-  * 1 1/4 c. butterscotch chips, divided (I use Nestle Toll House butterscotch chips)
+  * 1/2 c. butterscotch chips (approximately; I don't measure)
   * 1/2 c. unsweetened coconut (approximately; I don't measure)
@@ Line 20: / Line 21: @@
   * Preheat oven to 350º F.
   * Combine the dry ingredients (flour, sugar, butterscotch pudding mix, baking powder, salt) in a large bowl. Add 3/4 c. of the butterscotch chips to the dry ingredients mixture.
-  * Combine the wet ingredients (rice milk, olive oil, vanilla, egg) in a large measuring cup. Pour liquid ingredients into the dry ingredients and stir just until well combined.
+  * Combine the wet ingredients (soy milk, canola oil, vanilla, egg) in a large measuring cup. Pour liquid ingredients into the dry ingredients and stir just until well combined.
-  * Spoon the batter into muffin tins lined with muffin papers (underfill slightly to leave room for the butterscotch chips and coconut on top). Top with rest of the butterscotch chips (1/2 c.) and the coconut (**Important!**: make sure the butterscotch chips go on **first**, then cover with coconut for best results). Bake for 20-25 minutes.
+  * Spoon the batter into muffin tins lined with muffin papers (underfill slightly to leave room for the butterscotch chips and coconut on top). Top with rest of the butterscotch chips (~1/2 c.) and the coconut (**Important!**: make sure the butterscotch chips go on **first**, then cover with coconut for best results). Bake for 20-25 minutes.
 ===== Source =====
   * Inspired by my mom's [[butterscotch_cake|Butterscotch Cake]], using a recipe from [[:book:the_ultimate_muffin_book|The Ultimate Muffin Book]] by Bruce Weinstein and Mark Scarborough (pp. 40-41) as a starting point
-  * Yield: 16 muffins
+  * Yield: 15 muffins
-  * Last updated: 7/1/25
+  * Last updated: 5/26/26
 {{tag>type:muffins ingredient:butterscotch ingredient:coconut book:the_ultimate_muffin_book}}