Muffins are a great emergency fix when you have a craving for cake! They’re quick and easy to prepare, bake in minutes, and taste best warm from the oven so there’s no waiting ♥
How to satisfy a cake or pastry craving in minutes ♥
I created these Butterscotch Pecan Bites for Ron, my brother-in-law ~ he loves having sweet pastries or cake for breakfast and he has just arrived from Alaska with my sister to visit ♥ These muffins are made with rich, 10% fat yogurt, brown sugar, loads of ♥ tiny butterscotch bits wrapped in milk chocolate ♥ (shown in the espresso cup ~ a recent discovery in a local supermarket), and my favourite nuts, pecans.
The little butterscotch bits dipped in milk chocolate are called PC Mini Butterscotch Melts™, and they’re available from many large supermarkets across Canada and some parts of the US (see President’s Choice for info.). But if you can’t find them, just use a mixture of chocolate and butterscotch chips.
I baked them in mini muffin tins, but here I give you the directions for regular muffin tins. The recipe makes 12 large regular muffins or 36 mini muffins. If you chose to make the mini version, lower the oven temperature by 20C (from 200C to 180C), so that they have time to bake properly without getting overdone on the bottom. Just bake for 14 to 16 minutes, depending on your oven. They won’t be as golden as larger muffins ~ don’t over-bake them or they will be too dry!
Line a 12 hole muffin tin with large pare liners. Preheat oven to 200C (400F).
| Metric | Ingredient | |
| 280 g | Plain (all-purpose) flour | |
| 15 ml | Baking powder | |
| 1 ml | Salt |
♦———————————–♦ Combine in a large bowl, and mix well with a fork.
| Metric | Ingredient |
| 115 g | Brown sugar |
| 120 g | PC Mini Butterscotch Melts§ |
| 70 g | Pecans, chopped |
♦———————————–♦ Add sugar to flour mixture and blend well*. Then add Butterscotch Melts™ and chopped pecans.
| Metric | Ingredient |
| 2 | Large eggs, lightly beaten |
| 90 ml | Vegetable oil |
| 250 ml | Rich, 10% Mediterranean yogurt, or sour cream |
| 15 ml | Vanilla |
♦———————————–♦ Combine liquid ingredients in a small bowl, and blend well.
Divide batter between muffin cups and bake in centre of oven for 18 to 20 minutes. Test with a long fine wooden skewer; as soon as it comes out clean, the muffins are done.
Enjoy these hot from the oven!
* I use a pastry blender or food processor to do this which makes it a snap.
§ If you can’t find PC Mini Butterscotch Melts, you can use half chocolate chips and half butterscotch chips.
