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.