Butterscotch Muffins

These muffins are just absolutely delicious. They are so moist on the inside and the tops get nice and crunchy. A perfect muffin! They are great for feeding to your family with a little mini fruit salad before you head out the door for church. Especially if you have church at 11:30 like we do. It is too early for lunch but it has been a few hours since breakfast and we can't wait until we get home to eat again or we will all be cranky and fussy. The solution? Muffins and fruit! A nice, filling snack to get us through church.

Butterscotch Muffins

2 Cups all-purpose flour
1 cup sugar
1 (3.4 oz) package instant butterscotch pudding mix
1 (3.4 oz) package instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
Topping:
1/3 cup packed brown sugar
1/2 cup oats
2 teaspoons ground cinnamon

In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 350 for 15-20 minutes or until toothpick comes out clean.
Makes 1 1/2 dozen.

Red likes 'em!