Leftover Lovers Muffins

Submitted by mstoos

"These tasty muffins are a great way to clean out the refridgerator! The recipe came from a family cookbook and has always turned out great! Be sure to write down what you put in because they might not come out the same way twice!"

 

• Ready In: 22mins
• Ingredients: 8
• Yields: 12 regular sized muffins

ingredients

• 2 - 2 1⁄4 2 -2 1/4 cups oatmeal (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups cornmeal (or combination no more than 1/2 cup of the last two!)
• 1 1 cup soymilk (etc.) or 1 cup buttermilk (etc.)
• 1 eggs or 1 1/2 teaspoons soy flour
• 1⁄4 cup fat (oil, butter, peanutbutter...)
• 1⁄4 cup artificial sweetener (or less, white or brown sugar, honey or maple syrup -- if using the last two decrease liquid by 1/2)
• 2 teaspoons baking powder (If using more than 1 cup "extras" increase to 3 tsp)
• 1⁄4 teaspoon salt

• extras

• 1 - 1 1⁄2 1 -1 1/2 cup zucchini (or other flavor chips...) or 1 -1 1/2 cup chocolate chips (or other flavor chips...)

directions

1. Combine all ingredients except extras in a large bowl.
2. Fold in extras.
3. Spoon into paper-lined or lightly greased muffin tins.
4. (makes about 12 regular sized muffins) The original recipe did not have a cooking time, but I usually put them in at 350 for about 12 minutes.
5. Keep an eye on them just in case!

Reviews

[farmchick 2]

I used leftover oatmeal in these. I also added a tablespoon of beet juice so they would be pink...this was for the little girl who was not enjoying the big or the little brother today. For oil I use coconut, and added chocolate chips, trader joes orange cranberries, raisins, and pecans....just the last bit in the bags because I was organizing the cupboards...they smell yummy. The kids loved them, and since all are grumpy today I think that is a compliment. I think the recipe is pretty easy to read if you decide what you are going to do and do it. I often change recipes to make them healthier, but if you think a recipe is there to follow with no thought...this may not be for you. Great recipe, thanks for sharing. I am printing this off as a emergency recipe...options are great when you don't want to get groceries in the middle of a snowstorm with three kids under five years.

 

[lantonio04]

I used 1.25 oatmeal 1.25 bread flour. I used yogurt and canola oil... And i added 1 cup each: chocolate chips and shredded coconut I've never heard of mixing yogurt in... Certainly i was baking longer then suggested (about 25min) But these are soooooo good! New family favourite! Thanks for sharing this.

 

[BestFriendsStevie]

Sounds like a good recipte but very poorly written and confusing---beware

 

[SinginChef]

I will keep this recipe around ALWAYS! Easily made gluten-free...and those brown bananas are gone! For the first try, I went with crunchy peanut butter for the fat, 1 C. mashed bananas and 1/2 C. mini bittersweet chocolate bits for add-ins, and needed to use some almond milk.....with the oats, they were DIVINE! A great grab-and-go breakfast for the college kid, too! Not that he got more than three! My bad! SO GLAD I stumbled across this recipe! THANKS!

 

[Lalaloula]

Mmmm, these muffins are great! They are soft, moist and full of flavour! Everyone around here enjoyed them very much! I luv that they are quick and easy to make and so versatile! Today I used 1/2 cup oatmeal + 1 1/2 cups spelt flour as the dry ingredients. Then I used a vanilla yoghurt mixed with water for the milk and 1 small egg and 1/4 cup sunflowerseed oil. For the sweeteners I used a mix of sugar and agave nectar. My add ins were chocolate covered raisins. YUM!!! THANKS SO MUCH for sharing this lovely recipe with us! Ill surely make it often again!