Butterscotch Oatmeal Muffins

1 1/2 cups old fashioned rolled oats
2 cups buttermilk
1 1/2 cups brown sugar, packed
1/2 cup butter, melted and cooled
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup butterscotch chips

Preheat oven to 350�F. Grease muffin cups.

In large bowl, combine the oats, buttermilk and brown sugar; set aside.

In separate bowl, combine the eggs and butter; add to the oats and mix well. Sift together the flour, baking powder, salt, and baking soda. Stir in the butterscotch chips.

Add the flour mixture to the oat mixture. Spoon batter into muffin cups.

Bake for 15 minutes. Batter can be kept, covered, in fridge for up to 7 days.

Makes 18 muffins.

Doanleigh Inn

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