Oatmeal Butterscotch Muffins
Yield
18 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
rolled oats
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 0.9 | l |
buttermilk
|
|
| 2E+1 | ml |
baking powder
|
|
| 453.6 | g |
brown sugar, dark
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
margarine
melted |
|
| 7.5 | ml |
baking soda
|
|
| 6 | large |
eggs
slightly beaten |
|
| 355 | ml |
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.
