Friday, December 6, 2013

Oatmeal Butterscotch Muffins

Because muffins are magical anytime!

For breakfast--with eggs or just coffee, for school lunches with cheese and a piece of fruit, for snacks with a glass of milk.

These are not overly sweet, so the butterscotch is the highlight.

Oatmeal Butterscotch Muffins
  • 2 cups oats 
  • 1 1/3 cups buttermilk
  • 1/3 cup brown sugar (packed)
  • 1/2 cup canola oil (or 1 stick butter, melted)
  • 2 eggs, slightly beaten
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 cup butterscotch chips

Combine oats, buttermilk and brown sugar in a bowl or large measuring cup. Set aside and let stand for 15 minutes (longer for old-fashioned oatmeal). 

Meanwhile, preheat oven to 400 F and prepare muffin tin. Combine dry ingredients in a bowl.

Add eggs and oil to oat mixture. Combine with flour mixture and stir quickly just till moistened. Lastly, stir in butterscotch chips. 

Fill muffin cups. Bake for 15-20 minutes or until top springs back when lightly touched. Cool on wire rack.

Makes about 16 muffins, or 1 dozen regular-size plus 1 dozen mini-muffins.

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