1. Heat oven to 450 degrees. Spray bottom and sides a 12 cup muffin pan with baking spray and flour. Sprinkle 1 teaspon of cracker crumbs onto the bottom and around side of each cup.
2. In a 1 quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat, cool sightly, about 5 minutes
3. Meanwhile, in a large bowl, beat whole eggs and egg yokes with wire whisk or beater until well blended. Beat in brown sugar. Beat in melted butterscotah mixture and floyr until well blended. Divide batter evenly among cups. Place on cookie sheet. Bake 12 to 14 minutes or until sides are set and centers are soft (tops will be puffed and cracked) Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediatley place individual dessert plate upside down over top of each cup turn plate and cup over. Remove cup serve warm
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 15|
|Calories from Fat: 133 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 276.5mg||85 %|
|Sodium 205.6mg||7 %|
|Potassium 105.4mg||3 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 37g|
|Protein 7.1g||10 %|
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Calories per serving: 305
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