Gluten Free Butterscotch Muffins
Without a doubt, this weeks recipe was inspired by my two joyful birds with these gluten free butterscotch muffins. The littles are chocolatey, sweet, the color of butterscotch, and at times nutty. Especially, after a sugar infusion. Even more, these gluten free chocolate, butterscotch muffins are easy to make and even easier to make disappear. The butterscotch yields a rich buttery flavor to the warmth of the pecans as the richness of the cocoa powder that is a key player in the batter.
Cooking Time: 22 mins
Cooking Temp: 375 degrees
Makes: 6
Ingredients:
2 T butter, softened
½ t vanilla
⅓ c sugar
1 egg
½ c milk
⅓ c cocoa powder ( I used Hersey’s Cocoa powder as it is slightly sweeter and doesn’t have that bitter taste.)
⅔ cups gluten free flour ( King Arthur’s Gluten Free Flour is the only flour I use.)
½ t baking powder
½ t baking soda
¼ t xanthum gum
¼ t salt
¼ c butterscotch
¼ c pecan pieces
Steps:
- Begin, by preheating your oven to 375 degrees, and prepare a muffin tin with paper or silicone liners, set aside
- Secondly, cream together the softened butter, sugar, and vanilla extract, should be a light yellow color when finished
- Next, add the egg until incorporated
4.Mix the dry ingredients into the wet ingredients until the mix resembles thick chocolate pudding
5. Moreover, with this baker’s tip your pecans and butterscotch will be evenly incorporated throughout your muffin. Toss them in a tablespoon of four before folding them into the chocolate mixture. Reserve some to sprinkle on top of each muffin.
6. Bake 22 minutes or until a toothpick comes out cleanly.
7. Finally, Cool and enjoy. Don’t feel bad if you eat them all in one setting, we did!
-Patience
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