Butterscotch Muffins

2 cups flour                    1 c sugar
1 sm. pkg. instant butterscotch pudding mix
1 sm. pkg. instant vanilla pudding mix
2 tsp. baking powder    1 c water
1 tsp. salt                      1 tsp vanilla
4 eggs                            3/4 c oil

Topping:
2/3 c packed brown sugar     1/2 c chopped pecans
2 tsp. ground cinnamon

In a large bowl combine the flour, sugar, pudding mixes & baking powder.  Combine the water, eggs, oil & vanilla; stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups 2/3 full.  Combine the topping ingredients; sprinkle over batter.  Bake at 350 for 15 to 20 min. or until toothpick inserted near the center comes out clean.  Cool for 5 min. before removing from pants to wire racks.  Make 2 doz.            

Sticky Bun Breakfast Ring

I found this recipe on Pinterest & had to try it!  Enjoy!

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Note I didn't have time to chop my nuts so I just sprinkle in whole ones instead.

Brown Sugar Oatmeal Muffins

3 cups flour     1 c brown sugar, packed     1/2 c sugar
1 T & 1 1/2 tsp baking powder     1 1/4 tsp salt
1 1/2 c shortening (I use butter flavor Crisco)    3 c quick oats


Combine all ingredients except the shortening & oats.  Mix well.  Cut in the shortening until mixture resembles coarse crumbs; stir in oats.  Store in an air tight container for up to 6 months.  Makes 9 cups of mix/ 3 batches of muffins


For muffins - preheat oven to 400 F; combine 3 cups of mixture from above with 1 egg & 2/3 c milk; mix well.  Fill paper-lined muffin cups 2/3 full; bake for 10 to 15 min.  Cool for 5 min. before removing from pan.  Makes 1 dozen.


Very good plain, also taste great with chocolate chip, and/or nuts added.

Honey Baked Chicken

4 large chicken breast cut in half lengthwise                   2 tsp. salt

1 tsp lemon juice                           1 T oil                             1/3 c honey

1 T. prepared mustard                   1/2 tsp. oregano

Place chicken on bottom of shallow baking dish.  Mix remaining ingredients together; spoon half of mixture over the chicken.  Bake at 350 for 1 hour.  When chicken in almost done, add remaining honey mixture over chicken & finish baking.

Baked Pumpkin Oatmeal

Bake Pumpkin Oatmeal

3 cup quick cooking oats              1/2 cup brown sugar           1 cup milk

2 T butter                                         2 eggs                                    2 t baking powder

3/4 t salt                                           2 t vanilla                               1/2 t cinnamon

3/4 cup canned pumpkin              1/4 c brown sugar (for top)

In a large bowl mix together all ingredients except the 1/4 cup brown sugar for the top.  Spread into a grease 9x13 pan. Sprinkle remaining 1/4 cup brown sugar on top.  Bake at 350 for 20 minutes.  Optional serve with milk & enjoy!

Buttermilk Bran Muffins

Buttermilk Bran Muffins

3 cups All Bran Buds cereal           1 c boiling water                  1/2 qt. buttermilk

1/2 c butter                                        1 1/2 c sugar                         2 eggs

2 1/2 c flour                                        2 1/2 t baking soda              1 t salt

dried fruit (optional)                         nuts (optional)

Preheat oven to 350. Bring water to boiling point; add butter & All-Bran cereal; set aside to cool or cool with buttermilk.  Add buttermilk. Beat sugar & eggs together & add to the cereal mixture.  mix dry ingredients & gradually add to liquid mixture.  Add raisins, dried fruit, etc. and/or nuts if you like.  Pour batter into paper lined muffins tins, filling 3/4 full.  Bake at 350 for 15 to 20 min.  Makes 3 dozen.

Batter can be store in  frig. up to 6 weeks in a covered container.

Double Chocolate Gluten Free Muffins

Double chocolate Gluten Free Muffins

1 1/4 c rice flour   3/4 c sweet rice flour  1/4 c cornstarch

2 c sugar                3/4c cocoa        1 1/2 tsp baking powder

1/4 tsp baking soda        1/2 tsp salt     1 c oil

1 3/4 c buttermilk    3 eggs     1 tsp vanilla

1 1/2 c chocolate chips

Preheat oven to 350 degrees. Line a muffin tine with paper liners.  This makes 24 muffins. In a bowl combine, rice flours, cornstarch, sugar, cocoa, baking powder, baking soda & salt. Stir in chocolate chips. Bake for 17-18 minutes or until done.