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.

Tapioca Pudding

My gluten-free sister is heading here for the holiday, so I am cooking up some treats she can enjoy on her vacation. Tapioca pudding is good warm or cold, so she can sleep in as long as she likes and still have a delicious breakfast waiting for her when she's ready. :)

Since tapioca pudding doesn't last long at our house, I made a big batch.


Tapioca Pudding

• 2/3 cup sugar
• 6 Tbsp. minute tapioca
• 2 eggs
• dash salt
• 5 cups milk
• 2 tsp. vanilla

In a large pan (3-quart or larger), whisk together the sugar, tapioca, eggs, and salt. Let sit for five minutes.

Add milk and mix thoroughly. Stirring constantly, heat to a rolling boil. 

Turn off heat and stir in vanilla. Cover and cool. Pudding thickens as it cools. 

Serve warm or cold. Store leftovers in refrigerator.

Real Hot Cocoa

I promised everyone real hot cocoa this morning.

The recipe on the Hershey's container is fool-proof, and the variations are pretty much endless. I enjoyed mine with equal parts of strong coffee for a breakfast mocha.


Family Hot Cocoa

• 1/4 cup cocoa powder
• 1/2 cup sugar
• 1/3 cup hot water
• dash of salt

Mix in a large saucepan and bring to a boil, stirring frequently. Boil two minutes. Add:

• 4-5 cups milk (I like to use 2% or higher)

Heat to desired temperature, but do not boil. Remove from heat. Before serving, stir in:

• 3/4 tsp. vanilla

Ladle into mugs and serve. 

Garnish with one or more of the following:

• marshmallows
• stick cinnamon
• whipped cream
• peppermint candy cane "stir stick"
• sprinkle of ground cinnamon
• orange zest

Refrigerate leftovers. You can heat a mug of cocoa in the microwave in the time it takes to make toast. An instant before-school breakfast!