I know about all the benefits of oatmeal but I prefer to have a little bit more variety for breakfast. This put me in a mode to find something appealing for breakfast with oatmeal in it instead of just a plain bowl of oatmeal. Also, I did not want to be eating oatmeal cookies for breakfast. So below is what I came across. Not sure if it is better or worse than eating cookies, but one of these muffins was very filling.
You can definitely taste the oats, especially in the top toasty part. Even though the oats are prevalent, you get an occasional bump of sweetness from the butterscotch chips. I get my sweet fix and I am getting my grains. Makes me happy as well as my doctor. This recipe makes about 3 dozen muffins, but it can be easily halved should you not want as many.
Oatmeal Butterscotch Muffins
adapted from Recipes from American Inns and Bed & Breakfasts
3 cups of flour
1 tbs plus 1 1/2 tsp of baking soda
1 tsp salt
4 tbs baking powder
1 18 oz box of oatmeal or 7 cups (instant or regular)
2 1/4 cups light brown sugar
1 1/2 cups or 3 sticks of butter
1 quart of low fat buttermilk
1 1/2 cups of butterscotch chips tossed with 2 tbs of flour
You will need to start with four bowls of ingredients. In the first bowl, mix together the oatmeal and buttermilk. Then stir in the brown sugar. This will need to set for at least and hour for the liquid and sugar to be absorbed. Place the 6 eggs in the second bowl and beat with a fork until lightly frothed. In the third bowl, sift together the salt, baking soda, baking powder and flour. Lastly, melt the butter in the fourth bowl and allow to cool.
Preheat the oven to 375 degrees. Grease the top edges of the cavities of the muffin pan and place cupcake liners inside.
After your oven is preheated, butter has cooled and oat mixture has sat for an hour, you are ready to make the batter. Mix the butter into the oats until liquid is absorbed. Then blend the eggs into the batter. Fold the dry ingredients into the batter until no dry streaks remain. Lastly, fold in the butterscotch chips that have been mixed in the flour.
Using an ice cream scoop, fill the cavities with the batter. They should be about 3/4 full. Bake for 18 minutes or until a tester comes out clean. Let cool in pan for about 2 minutes then transfer to a rack to finish cooling.
**LAST YEAR: Pecan Brown Butter Bread**
Please note that comments are not open due to my being on vacation for the Thanksgiving Holiday, since I will be unable to reciprocate or answer any questions.