Butterscotch Muffins

2 cups all-purpose flour

1 cup sugar

1 package (3.4 oz.) instant butterscotch pudding mix

1 package (3.4 oz.) instant vanilla pudding mix

2 t. baking powder

1 t. salt

1 c. water

4 eggs

3/4 c. vegetable oil

1 t. vanilla extract

TOPPING:

2/3 c. packed brown sugar

1/2 c. chopped pecans

2 t. ground cinnamon

In a 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 or paper-lined muffin cups two-thirds full.

Combine the topping ingredients; sprinkle over batter.  Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.  Yield: about 1-1/2 dozen.