Many of you have asked for this, and I’ve been slow in dragging my flour-dusted copy of the recipe into the office to type it in. But, here it is! I still need to update the cooking time more precisely. So watch that carefully. But, I highly recommend these. We loved them in cake form, and we had good luck with them in mini muffin form, too. Plus, they’ve got a bit of a healthy edge with their flax seed and applesauce. You can also try them with all or part wheat flour.
So… Here’s the awesome apple butterscotch recipe we’re using these days… We made them last month for kindergarten snack without the butterscotch chips, and they turned out great – very moist and very apple-y!
Double Apple Butterscotch Muffins

1 3/4 cups all-purpose flour

3/4 cup granulated sugar

1/4 cup flaxseed

1 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

3 large eggs

1 cup applesauce

2 cups coarsely grated or finely chopped red apples (approximately 2 apples)

3/4 cups butterscotch chips (optional; less is fine, too)

1. Heat oven to 350°F.
2. Spray 9 x 13 inch cake pan or muffin pans with nonstick cooking spray.
3. Mix together dry ingredients (except butterscotch chips).
4. In a separate bowl, beat the eggs. Stir in applesauce and then apples.
5. Pour liquid mixture over dry ingredients and stir just until moistened.
6. Stir in butterscotch chips.
7. Pour batter into pan(s).
8. Baking time varies by pan type. Bake until top is golden and toothpick comes out clean. Cake can take 35 minutes or more. Start checking mini muffins at 12 minutes; regular muffins at 15.
9. Transfer cake or muffins to rack to cool.

Enjoy!
Next month, I’ll share the oatmeal pumpkin recipe which has become my defacto preschool snack day mini muffin (I take in somewhere in the neighborhood of 80 at a time).