Oatmeal-Butterscotch Mini Muffins

This was my failed attempt at making oatmeal brownies. But on the upside, I'm really happy with how these came out because they turned into something else completely. I got muffins! Mini muffins to be exact. Don't you just love when something like that happens? Another happy mistake.

They're really good. There's a subtle butterscotch flavor. Great for breakfast, snack or dessert. Have it with some coffee, tea or moo juice. Topped them with a sprinkle of oats and a single butterscotch morsel before baking. Why the single morsel? I don't know. Decor? Maybe. I didn't think much into it. I made about 2 dozen mini muffins and 3 mini-loafs.

This makes 30 mini muffins.



Oatmeal-Butterscotch Mini Muffins

1/4 c granulated sugar
3/4 c brown sugar
1/2 c unsalted butter or margarine (softened)
2 eggs
1/2 Tbsp vanilla extract
2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 c water
1 c rolled oats (plus extra for topping)
1 c butterscotch chips

Preheat oven to 350˚F

Sift together flour, baking powder, salt. Set aside.

Melt the butterscotch chips in a bowl with the water. Heat in the microwave for 1 1/2 - 2 min or until melted. Stir the mixture after the first minute to combine. Or use the double boiler method. Bring some water to a boil in a small pot. Once the water is boiling bring it down to a simmer. Place the butterscotch and water in a metal bowl and place on top of the pot. Stir butterscotch occasionally to combine until melted.

In another bowl, cream together butter and sugar. Then add in the eggs, mixing after each one. Add in vanilla, then the melted butterscotch. Combine well then slowly add the flour mixture. Mix well until there are no lumps.

Add in the oats.

Lightly grease your preferred muffin pan and pour in the batter 3/4 full. Sprinkle a little more oats on top.

Baked for 15-20 min. Let it cool for at least 5-10min.

Oatmeal Mango Cookies

I love oatmeal raisin cookies as much as I love chocolate chip and snickerdoodles. One thing I've never seen are oatmeal cookies with mangoes. I don't know if there's a recipe already out there, if there is I guess you can add this to the list. It popped in my heard the other day. I know there's been oatmeal with cranberry, so why not mango? I thought of using some fresh mango, but I was afraid that it'll turn it into mush. The alternative was the dried kind.

One of my favorite snacks growing was dried mangoes. One of the advantages of where I live is that there are several Filipino markets selling goods from the homeland. So I never feel homesick for snacks, treats and ingredients that I grew up loving. Dried Mangoes are best for using in cookies. The ones I used is the Philippine brand. Made from the Island of Cebu in the Visayan region. It's one of their many specialties along side the best whole roasted pig you'll ever eat. Even Anthony Bourdain said it was the best pig he's eaten.

The Philippine brand dried Mangoes are lightly sweetened. It's a healthy afternoon snack and oh-so-good! Great for fiber, too. Thought I'd throw that in there. You don't necessarily have to use this brand. I know Whole Foods, Costco and, I think, Trader Joe's carry dried mangoes. So they're definitely out there. Just be sure to get the lightly sweetened kind because when you bake it, they will caramelize inside the cookie.

I cut the dried mango to the size of raisins for chewability. I also love it when it's loaded with oats. The mangoes are not overwelming, so it blends nicely with the cinnamon flavor.

These will make 12 cookies.



Oatmeal Mango Cookies

1 c dried mangoes (cut into 1/4 inch pieces)
1 c rolled oats
1/2 c unsalted butter or margarine
1/2 c brown sugar
2 eggs
1 1/2 c cake flour
1 Tbsp ground cinnamon
1 tsp Vanilla extract
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350˚F

Sift together flour, baking soda, salt and cinnamon.

In a separate bowl, cream together butter and sugar. Add in each egg, stirring after each one. The add vanilla.

Mix in oats and mango pieces. Divide the mixture into 12 equal pieces and place on a lightly greased baking sheet, parchment paper or silpat.

Bake for 8 to 10 min.