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Oatmeal Butterscotch Muffins

Submitted by JR

YIELD

18 servings

PREP

20 min

COOK

25 min

READY

1 hrs

Ingredients

18

OUNCES ROLLED OATS

3

CUPS ALL-PURPOSE FLOUR

1

QUART BUTTERMILK

4

TEASPOONS BAKING POWDER

1

POUND BROWN SUGAR, DARK

1

TEASPOON SALT

1 ½

CUPS MARGARINE
melted

1 ½

TEASPOONS BAKING SODA

6

LARGE EGGS
slightly beaten

1 ½

CUPS BUTTERSCOTCH CHIPS *

Directions

Grease muffin cups.

In a large bowl combine the oats and buttermilk.

Mix the rest ingredients.

Pour batter into cups and bake.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 156g (5.5 oz)

Amount per Serving

Calories 426 40% of calories from fat

% Daily Value *

Total Fat 19g 29%

Saturated Fat 4g 18%

Trans Fat 0g

Cholesterol 73mg 24%

Sodium 472mg 20%

Total Carbohydrate 19g 19%

Dietary Fiber 3g 10%

Sugars g

Protein 19g

Vitamin A 15% • Vitamin C 1%

Calcium 13% • Iron 15%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber

Save time with Baked Breakfast from your Freezer

Save time with Baked Breakfast from your Freezer

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