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
3/4 c. vegetable oil
1 tsp. vanilla extract
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