Apple Cinnamon Butterscotch Muffins

Yesterday started my Christmas vacation and I thought baking would be a perfect thing to do.  So, like I usually do when I want a good recipe, I headed to Sherri's blog and found this recipe for Apple Cinnamon Butterscotch Muffins.  They sounded delicious, and much to my delight, they turned out that way too!  Today I took half of the batch with me to the bank.  I love the people where I bank, and I've been taking muffins to them for quite a while now; I've actually been given the nickname "Muffin Girl" by one of the men that works there.  So when I walked in today with muffins, they were thrilled.  If you like baking, but then don't want a ton of sweets laying around tempting you, find people to take them to!  Places like banks and offices are great because there is usually an employee lounge where everyone goes, so your goodies will be shared and eaten quickly!

Apple Cinnamon Butterscotch Muffins

Ingredients

2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 tsp cinnamon
3/4 cup old-fashioned oats
1 stick unsalted butter, at room temperature
1/2 cup packed brown sugar
2/3 cup applesauce
2 eggs
1 1/2 tsp vanilla
1 cup milk
1 cup butterscotch chips
1 cup chopped apples (in pretty small pieces)

Directions

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Mix lightly with a fork to blend.  Stir in the oats and mix together.

In a separate bowl, cream together the butter and sugar until light and smooth (your Kitchenaid mixer with the paddle attachment works great too).  Beat in the applesauce, eggs, and vanilla until incorporated. 

With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients.  Beat just until incorporated so as to not end up with dry muffins.  Fold in the butterscotch chips and the chopped apples with a spatula.  

Divide the batter evenly into muffin tins lined with paper liners.  Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan for 5-10 minutes, then transfer to wire rack to cool completely.  Makes 24 muffins.

Amanda sent me these adorable liners in my birthday package!

Scrumptious!