Butterscotch Pecan Muffins

Hot and delicious, and very hearty.  Makes 12.

Follow this link to the recipe: 

Butterscotch Pecan Muffins

• 1 1/3 cup flour
• ½ cup wheat germ
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾  cup brown sugar
• ½  cup butter
• 1 egg, beaten
• ¾ cup milk
• ½ tsp vanilla
• ½  cup butter
• ½ cup chopped pecans

Night before:

  Mix first 6 ingredients in a bowl, and cover, leaving on the counter

  Mix egg, milk and vanilla, and put in refrigerator.

  Butter muffin tin, or put paper liners in the cups.

  Set oven to be preheated to 425° when you wake up.

Next morning:

  Melt butter and pour into dry ingredients.  Stir briefly.  Pour in milk mixture, and stir until dry ingredients are barely moistened.  Stir in pecans.  Overstirring will make muffins tough, so stir lightly.  Bake at 425° for 15 minutes, or until golden brown.

NOTES:

·         May substitute ¼ cup applesauce for half the butter.  Texture will be a bit different, but lower fat and still delicious