Oatmeal Butterscotch Muffins

From Yankee Magazine's New England Innkeepers' Cookbook

Quickbreads, Coffee Cakes Recipes | Bread Recipes

Yield: Makes 3 dozen.

Kids love these sweet treats, which are ideal for packing into school lunches and carrying on picnics. Nauset House Inn, East Orleans, Massachusetts

• 1 box (18 ounces) rolled oats
• 1 quart buttermilk
• 1 box (16 ounces) brown sugar
• 1-1/2 cups margarine
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 6 large eggs
• 2 cups butterscotch chips

In a large bowl, mix the oats and buttermilk. Crumble the brown sugar over the mixture and set aside 1 hour.

Melt the margarine and set aside to cool.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Beat the cooled margarine and eggs together and stir into the oats mixture, blending well. Add the flour mixture and stir to combine. Fold in the butterscotch chips.

Spoon the batter into greased or paper-lined muffin tins, filling two-thirds full, and bake in a preheated 400 degree oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

NOTE: The batter for these muffins can be made a day in advance and refrigerated until used. Measure out the batter with an ice cream scoop. The baked muffins freeze beautifully, so you can always have extras on hand.

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