Oatmeal Butterscotch Muffins Food

OATMEAL BUTTERSCOTCH MUFFINS

Oatmeal Butterscotch Muffins image

These muffins come from the Parish House Inn Bed and Breakfast. They are moist and freeze well! Kids really enjoyed the butterscotch flavor.

Provided by beckerd

Categories Quick Breads

Time 25m

Yield 18 muffins

Number Of Ingredients 10

Ingredients

2 cups old-fashioned oatmeal
1 1/3 cups buttermilk
3/4 cup brown sugar
1/2 cup melted butter, cooled (1/4 pound)
2 eggs, slightly beaten
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips

Steps:

In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom).
Preheat oven to 400 degrees.
Spray muffin tins with nonstick cooking spray.
Combine melted, cooled butter and eggs. Add to oat mixture.
Sift flour,baking powder,salt,and baking soda.
Add dry ingredients to oat/egg mixture.
Stir to combine.
Stir in butterscotch chips.
Pour batter into prepared pans.
Bake for 15-20 minutes or until tops spring back when touched.
Remove from pan and cool a bit before serving.
NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!

Nutrition Facts : Calories 193.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 37.8, Sodium 171, Carbohydrate 26, Fiber 1.1, Sugar 14.6, Protein 3.7

BUTTERSCOTCH MUFFINS

Butterscotch Muffins image

Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup canola oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon

Steps:

In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

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