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.