Hi there! Well, last Friday was the last day of the school year for my two sons and, of course, they had their end of year parties. Fortunately, we live in an area where the school district allows homemade goodies in the classroom. Yay! We spent many years in an area that didn’t allow anything homemade, which made it difficult to send something great due to cost.
Although, we can send homemade goodies, there are a few restrictions set by the school because they are in a newer building and are cautious when it comes to things that can stain the carpet. So…no cupcakes because of the frosting. Okie dokie, I understand, but what’s the closest thing to a cupcake that doesn’t have the frosting? Yep! You got it! A muffin!
There are all kinds of muffins out there…banana nut, blueberry, chocolate chip, and all of them are yummy. But, I wanted to do something different. I have an awesome oatmeal chocolate chip muffin from Pinterest that I’ve changed a bit and figured I could work my idea from there. Why reinvent the wheel, when it spins great?
I have a recipe my mom used for cookies that she made when I was a child and I have since turned it into pancakes, so why not muffins as well? Well, it worked. They were delicious and the kids loved them. Here it is…
- 2 2/3 cups flour
- 1 1/2 cups quick oats
- 2/3 cup white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2 eggs, beaten
- 1 1/2 cup milk
- 1/2 cup canola oil
- 1/2 bag butterscotch baking chips, about 5.5 oz
- Stir together flour, oats, sugar, baking powder, salt and cinnamon in a large bowl.
- Stir together eggs, milk and oil and pour into flour mixture.
- Stir until mixed and then stir in butterscotch chips.
- Pour into greased or lined muffin tins.
- Bake at 400 degrees for 15 minutes.
This recipe makes about 18 regular muffins or 24 if you make them a little smaller (great size for kids). Enjoy!! ❤