Butterscotch Oatmeal Muffins
1 1/2 cups old fashioned rolled oats
2 cups buttermilk
1 1/2 cups brown sugar, packed
1/2 cup butter, melted and cooled
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup butterscotch chips
Preheat oven to 350ºF. Grease muffin cups. In large bowl, combine the oats, buttermilk and brown sugar; set aside. In separate bowl, combine the eggs and butter; add to the oats and mix well. Sift together the flour, baking powder, salt, and baking soda. Stir in the butterscotch chips. Add the flour mixture to the oat mixture. Spoon batter into muffin cups. Bake for 15 minutes. Batter can be kept, covered, in fridge for up to 7 days. Makes 18 muffins.
Help!!! I would like to make these muffins, but butterscotch chips are not available here. What can I use in their place? Possibly cooked sweetened condensed milk?
Don’t the butterscotch chips melt into the batter the same as chocolate chips? I would like the butterscotch flavor, but not the crunch of a brickle.
I don’t think carob is available here. I will have to give this some thought.
AHA!!! Thanks, I will try it with butterscotch topping.
I made them using 1/2 cup caramel topping. Next time I will increase it to the 3/4 cup as called for in the original recipe. I was concerned because my topping wasn’t as think as Smuckers which is what I used in US. The muffins are delicious.
It sure will keep me from paying import prices. Thank you.