Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 18 ounces | Box regular rolled oats |
| 3 cups | All purpose flour |
| 1 quart | Buttermilk |
| 4 teaspoons | Baking powder |
| 1 pounds | Dark brown sugar |
| 1 teaspoon | Salt |
| 1½ cup | Margarine; melted and cooled |
| 1½ teaspoon | Baing soda |
| 6 \N | Eggs; slightly beaten |
| 1½ cup | Butterscotch chips |
Grease muffin cups. In a large bowl combine the oats and buttermilk.
Mix w
The American Country Inn and Bed & Breakfast Cookbook, Vol. II, written by
The Nauset House Inn, Beach Road, P.O. Box 774, East Orleans, Massachusett