So, these babies are special. In truth, I've been keeping the recipe aside for my cookbook, but I also feel like they are are great addition to your fall baking...so, you're welcome.
Melty, sweet butterscotch chips are nestled in a soft cakey crumb that is at the same time airy-light. I love the toasty ones on the top like mini roasted marshmallows. This recipe has only just enough gluten to create little pockets for them to hide in, in combination with gluten-free flours. It's a simple recipe anytime, breakfast, tea, snack, brunch (or midnight.)
"You should be able to find the flour alternatives below at most grocery stores, definitely Whole Foods, and health food stores."
Notes: Almond milk is unsweetened vanilla. Oil is grape seed.
BUTTERSCOTCH MUFFINS (GLUTEN-LITE!)
Ingredients: 1 cup flour, 1/2 cup almond flour, 1/4 cup tapioca flour, 1/4 cup brown rice flour, 1 tbsp. baking powder, pinch of salt, heaping 1/2 cup sugar, 2 eggs at room temperature, scant 1 cup almond milk, 6 tbsp. neutral oil, 1 tsp. vanilla extract, generous 1/2 cup butterscotch chips.
Makes 12 standard muffins.
1. Preheat oven to 400* and grease or line a standard muffin tin.
2. Whisk the flours, baking powder, salt and sugar.
3. In a separate bowl, whisk the eggs with the milk, oil and vanilla.
4. Make a well in the dry ingredients and pour in the wet. Stir to combine. Fold in the butterscotch chips, reserving a few for the top of the muffins.
5. Spoon batter into muffin cups to about 3/4 full. Press in a few chips on the top.
5. Bake for 18-20 minutes on the middle rack in the oven until a tester comes out clean.
Tip: When you measure out the milk, give it 20 seconds or so in the microwave prior to whisking with the eggs and oil. Room temperature everything is a must for baking.