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

1/2 c. butterscotch chips

1 c. chopped roasted pecans, divided

1 c. milk

1/2 c. butterscotch syrup

1/2 c. sour cream

1 egg

1 1/2 t. vanilla

Whisk together milk, butterscotch syrup, sour cream, egg and vanilla in a small bowl.

Combine first six ingredients (flour - butterscotch chips) plus 1/2 c. of the chopped pecans 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 remaining chopped pecans on top. Bake at 400º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

The Complete Muffin Book by Gloria Ambrosia, p.121

Yield: 17 muffins

Can also be made with half and half whole wheat and white flour