When it comes to Independence Day celebrations, Provo really goes all out. It's been a few years since we've been to the parade, but when the high temperature was only supposed to be in the mid-eighties, we decided to go. We joined up with some friends for a potluck breakfast while waiting for the parade to begin.
We brought a favorite from our innkeeper days. If you read the chewy ginger cookies post, you know our three criteria for a great bed and breakfast recipe. For us, this muffin recipe was a winner.
- The recipe makes a lot—3 dozen, in fact. Plus, they freeze well.
- They're easy to make. In a B&B kitchen, you're often by yourself and multitasking. Easy recipes are essential.
- They taste great. Our guests loved these hearty muffins served warm. They're moist, and the melted butterscotch chips are a tasty surprise. And, with all that oatmeal, they must be healthy. Right?
Speaking of the bed and breakfast, one of the things Katie and I take pride in is that once we had a guest stay with us for a month. We served him a different gourmet breakfast each day never repeating a single recipe. Now that was no easy task.
So that means I've got quite a few breakfast recipes to share. Stay tuned, and I'll get busy. In the meantime, enjoy these muffins.
- 6 ½ regular rolled oats
- 1 qt. buttermilk
- 1 lb. dark brown sugar
- 1 ½ cups butter, melted and cooled
- 6 eggs, slightly beaten
- 3 cups flour
- 4 tsps. baking powder
- 1 tsp. salt
- 1 ½ tsps. baking soda
- 1 ½ cups butterscotch chips