Highly Caffeinated Mommy

Gluten Free Butterscotch and Salted Pecan Muffins

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It’s no secret that my children love baked goods. Since we all pretty much follow a gluten free diet at this point, I have been experimenting in the kitchen with different GF recipes.

For some reason, I have been thinking about these hay stacks that I haven’t had since I was a little girl. I am not sure of the exact recipe but they were basically a mixture of peanut butter, melted butterscotch, and chow mein noodles.

I decided to try my hand at making butterscotch muffins, sans the chow mein noodles. I had no idea how they would taste, but they ended up being really delicious and my taste testers approved.

Here is my recipe:

Preheat oven to 350F

1C butter (or oil)

1C brown sugar

1/2C stevia (I like to sub a little stevia for sugar to cut calories and the sugar content, but use regular granulated sugar here if you’d like)

2tsp GF vanilla extract

1tsp salt

2 large eggs

3C Gluten Free All Purpose Flour

1tsp baking powder

1tsp baking soda

2C butterscotch morsels

1.5C chopped pecans

2C milk

Beat the butter, milk, sugar, vanilla, and salt together thoroughly. In a separate bowl, beat one egg at a time then whisk together the flour, baking powder, and baking soda into the same bowl as the eggs. Next, combine both bowls and add the butterscotch and pecans.

Line the muffin pan with muffin cups if you have them. If not, it’s no biggie. I prefer to use the muffin cups because for me, it’s kind of hit or miss if I can get the muffins out intact without using a cup. If you don’t use the muffin cups, remember to grease your muffin pan so they don’t stick (you can see I did this with the mini muffin pan) and you’ll have a better chance of extracting the muffins in one piece once they’re done. I find it best to use an ice cream scooper to transfer the mix from the bowl to the muffin pan.

Bake at 350F for about 15 minutes or until they look done. You can always use the toothpick method if you’re not sure. If the toothpick is covered in goo, they need to cook more.

The oven at my old house was awful, but my new oven is much more efficient and cooks quicker. Set your timer and check on them every few minutes.

Once they’re done cooking, let them sit for about 10-15 minutes before serving. Enjoy!

Haystack image from chef-in-training.com

The rest are from my Kitchen

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3 Replies to “Gluten Free Butterscotch and Salted Pecan Muffins”

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