MINI-BUTTERSCOTCH MUFFINS

"Like a favorite old blanket or quilt, butterscotch desserts bring back warm, comforting thoughts - perfect with a warm, steaming cup of fresh tea. This recipe makes many muffins, but they are small and they freeze. Do not use the larger butterscotch chips, they are too big for the muffins. But if you make these in regular muffin tins, you can use the larger chips."

1 cup quick-cooking oatmeal, uncooked
2 cups buttermilk
1 1/4 cups firmly packed light brown sugar
3/4 cup butter, melted and cooled (1 1/2 sticks)
3 eggs, slightly beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 scant teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch mini chips

Mix together the oatmeal and buttermilk in a large bowl. Add the brown sugar to the bowl by sprinkling it on top; allow the mixture to stand for 1 hour.

Preheat the oven to 400 degrees F. Lightly grease several mini muffin tins.

In a large bowl, just whisk to mix the butter with the eggs and set aside.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

Combine the egg and oat mixtures. Add the flour mixture, stirring gently. Fold in the butterscotch chips. Spoon the batter into prepared muffin tins.

Bake 7 to 10 minutes or until golden (bake longer if making standard-size muffins).

Makes 6 dozen
From: The Queen Anne Inn
Adapted from source: Tea-Time Journeys by Gail Greco