Yield: 12 muffins
These delicious muffins stay moist for a day or two at room temperature or you can freeze them...if there are any left.
Ingredients:
2 cups old fashioned oatmeal
1 1/3 cups buttermilk
3/4 cup brown sugar
1 stick melted butter (1/4 pound)
2 eggs, slightly beaten
1 cup flour
1 1/2 teaspoon baking powder
1/4 cup teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips
- In a large bowl, combine oats, buttermilk and brown sugar. Set aside and let stand for 1 hour.
- Preheat oven 400 degrees. Spray a muffin tin with cooking spray or line with paper muffin cups.
- Combine melted, cooled butter and eggs. Add to oat mixture. Sift flour, baking powder, salt and baking soda and add to oat and egg mixture, stirring to combine.
- Stir in butterscotch chips.
- Divide the batter into the prepared muffin pan.
- Bake for 15-20 muffins or until top springs back when lightly touched.
- Remove from pan and cool a bit before serving.
