Conveniently enough I bought some butterscotch chips from Vermont Nut Free Chocolates back in February, and this seemed like the perfect recipe to try them in.
The recipe was simple enough to whip up and it made 12 big muffins, at roughly 230 calories each. Perfect for pairing with some fruit salad at breakfast or for a nice afternoon treat.
Emily recommended drizzling maple syrup over the tops and sprinkling some cinnamon and sugar on top, so I gave that a try on a few of them. Holy yum!
I also left some of them plain, and they were just as good.
These muffins were fantastic and I ended up freezing some of them for lunches. I just take one out in the morning, pop it in a little container and its as good as new by afternoon snack (but I bet they would be just as good if you popped them in am microwave or toaster oven for a bit). I’ll definitely be making these again! Thanks, Emily 🙂
Aww I’m glad you liked them! I’m smiling right now. You made my day!
Yours look great! Those butterscotch chips look yummy.