Recipe of the Week

Butterscotch Muffins

2 c. all-purpose flour

1 c. sugar

1 package (3.4 oz) instant butterscotch pudding

1 package (3.4 oz) instant vanilla pudding

2 tsp. baking powder

1 tsp. salt

1 c. water

4 eggs

3/4 c. vegetable oil

1 tsp. vanilla extract

Topping:

2/3 c. packed brown sugar

1/2 c. chopped pecans (optional)

2 tsp. ground cinnamon

In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients until just moistened. Fill greased or paper-lined muffin cups 2/3 full.

Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 18 muffins