*  Exported from  MasterCook  *

                       Oatmeal Butterscotch Muffins

Recipe By     : The Nauset House Inn, East Orleans, MA
Serving Size  : 36   Preparation Time :0:00
Categories    : Muffins                          Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18       oz           Box regular rolled oats
   3       c            All purpose flour
   1       qt           Buttermilk
   4       ts           Baking powder
   1       lb           Dark brown sugar
   1       ts           Salt
   1 1/2   c            Margarine -- melted and cooled
   1 1/2   ts           Baing soda
   6                    Eggs -- slightly beaten
   1 1/2   c            Butterscotch chips

  Grease muffin cups.

  In a large bowl combine the rolled oats and buttermilk. Mix
  together so all of the oats are covered. Crumble on top the 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 3rd 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°F for 15 to 20 minutes.

  These cookies freeze very well.

  Yield: 36 Cookies

  Recipe FROM: The American Country Inn and Bed & Breakfast Cookbook,
  Vol. II by Kitty & Lucian Maynard, 1990


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