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Category: Muffins
Prep Time: Cook Time: Total Time:
1 (18-oz.) box oatmeal or 7 cups
1 quart low-fat buttermilk
2 1/4 cups light brown sugar
1 1/2 cups (3 sticks) margarine
6 eggs, slightly beaten
3 cups flour
4 tbsp baking powder
1 1/2 tbsp baking soda
1 tsp salt
1 1/2 cups butterscotch chips
Put oatmeal in a large bowl, pour buttermilk over oats, and mix. Add brown sugar on top of oatmeal. Mix again and let stand 1 hour. Preheat oven to 375. In separate bowl, melt margarine and cool. In another bowl mix eggs. Add margarine to oats and mix well. Add eggs and mix again. Mix flour, baking powder, baking soda, and salt together and mix with oats and eggs. Fold in chips. Bake into three greased muffin pans. Bake for 18 minutes or until done. This batter can be mixed a day ahead and refrigerated. Yields 3 dozen muffins.
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BUTTERSCOTCH OATMEAL MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
1 (18-oz.) box oatmeal or 7 cups
1 quart low-fat buttermilk
2 1/4 cups light brown sugar
1 1/2 cups (3 sticks) margarine
6 eggs, slightly beaten
3 cups flour
4 tbsp baking powder
1 1/2 tbsp baking soda
1 tsp salt
1 1/2 cups butterscotch chips
Put oatmeal in a large bowl, pour buttermilk over oats, and mix. Add brown sugar on top of oatmeal. Mix again and let stand 1 hour. Preheat oven to 375. In separate bowl, melt margarine and cool. In another bowl mix eggs. Add margarine to oats and mix well. Add eggs and mix again. Mix flour, baking powder, baking soda, and salt together and mix with oats and eggs. Fold in chips. Bake into three greased muffin pans. Bake for 18 minutes or until done. This batter can be mixed a day ahead and refrigerated. Yields 3 dozen muffins.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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