Lemon Butterscotch Muffins

These are also known as “crack” muffins.  They’re that tasty.

Preheat over to 375 degrees.

Dry mixture:
1 cup flour
less than 1/4 cup sugar (I know, not an exact measurement, but this recipe was like that)
1 heaping tsp. baking powder
1 tsp. salt
1 cup Chipits Butterscotch pieces

Wet ingredients:
1/4 cup melted butter
2 eggs
grated zest from 1 lemon
juice from 1 lemon (yes, the same one)
1/4 cup “realemon” lemon juice

Standard rules apply:
Combine dry ingredients in bowl, mix well, make well in centre.
Combine wet ingredients in separate bowl, mix well.
Add wet to dry all at once and stir until just mixed (no over mixing!)
Spoon into muffin tins (recommend mini tin)
Bake @ 375 degrees for 15-20 minutes

NOM!!  These were an experiment that went very right.  The yield was about 15 mini muffins.

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2 responses to “Lemon Butterscotch Muffins

  1. I love lemon in so many dishes. Did you use regular sugar or some other kind of sugar for the butterscotch taste?

    • samantha herne

      DOH! Can’t believe I forgot to put in the butterscotch!! Thanks for catching that. I’ve updated the post, but basically just add 1 cup chipits butterscotch pieces.

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