I did, however, find two great potato patty recipes and a whole page of links to muffin recipes. When I saw Butterscotch Blondie Muffins listed on that page, I knew that was what I would make. After all who can resist a blondie or a muffin? I am definitely going to explore this blog further when I get through this ISP thing.
I made a few minor changes which is why I named my recipe Butterscotch Blondie Mini Muffcakes. A year or so ago, Tiffany from Eat at Home and I had a email conversation regarding what to call those recipes that seemed to be between a muffin and a cupcake. Muffcakes was the result of that conversation.
I used an egg instead of the egg substitute. I baked the batter in a mini muffin pan and instead of stirring in the butterscotch chips, I just placed a butterscotch chip on top of each muffin. I had hoped that the chips would remain on the top, but they sunk into the muffins. Next time I will use two chips for each muffin cup and push them into the batter to cover them.
Hubby really liked these, especially the butterscotch chip center of each mini muffin.
Butterscotch Blondie Mini Muffcakes
adapted from Bizzy Bakes
1/4 c. butter
1 c. brown sugar, packed
1 large egg at room temperature
2 t. vanilla extract
1 c. flour
1/2 t. baking powder
1/8 t. salt
36 butterscotch baking chips
Melt butter in a large microwave-safe bowl. Stir in brown sugar, egg and vanilla. Combine flour, baking powder and salt. Stir flour mixture into butter/sugar mixture just until flour is moist. Batter will be somewhat stiff. Spray a mini muffin pan with nonstick spray. Drop batter by teaspoonsfull into muffin cups. Push two butterscotch chips into each muffin. Bake at 350 degrees for 10-12 minutes. Let cool and store in a zip top bag to keep muffins moist. Makes 18 mini muffins.
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