Butterscotch Oatmeal
a.. 2 cups milk
a.. 1 cup quick cooking rolled oats (not instant)
a.. 1 package butterscotch pudding powder (not instant), 6 serving
size
Bring milk to a boil.

Mix oats and pudding mix. Stir into boiling milk. Stir continually
for 2 to
4 minutes until mixture returns to a boil and thickens.

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 350?F. 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.