Oatmeal Butterscotch Muffins

These Muffins always put a smile on our guests faces. Truely a Nauset House Inn favorite. An oatmeal based muffin with a sweet touch of butterscotch chips. Always moist and delicious. You can't miss with these.

1 18 oz box of Regular Rolled Oats
1 quart Butter Milk
1 pound bag of Light Brown Sugar
3 sticks of Margarine melted and cooled
6 eggs slightly beaten
3 cups of Flour
4 teaspoons of Baking Powder
1 teaspoon Salt
1 1/2 teaspoons Baking Soda
1 to 2 cups of Butterscotch Chips found in the baking isle
You can substitute Raisins instead of the Butterscotch chips.

In a large bowl combine the Rolled Oats and Buttermilk. Mix together so all of the oats are covered. Crumble on top the Light Brown sugar. Set aside for 30 minutes. In a different bowl combine the Margarine and Eggs. (Be sure the margarine is cooled or it will cook the eggs a little.) In a third bowl combine the Flour, Baking Powder, Salt and Baking Soda. When the Oats are ready add the Margarine and egg mixture and mix it well. The add the dry ingredients. Finally add 1 to 2 cups of Butterscotch chips. Fold in. Cook at 400 degrees for 15 to 20 minutes. Makes 3 dozen and they freeze very well.

Recipe Summary:
Yield: 3 dozen
Prep Time: 45 minutes
Cook Time: 15 to 20 minutes

Other recipes by The Nauset House Inn:
The Best Banana Bread Ever!

Recipe Provided By:
The Nauset House Inn
East Orleans, MA

East Orleans Bed and Breakfast Inns