Community Pick
Leftover Cooked Oatmeal Muffins
"This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little butter. I usually put raisins, cinnamon, nutmeg and cloves in my oatmeal beforehand, which adds a great flavor to the muffins!"
photo by foody schmoody
- Ready In:
- 28mins
- Ingredients:
- 9
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup flour (I use white or wheat)
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 cup melted butter
- 2 eggs, lightly beaten
- 1 cup leftover cooked oatmeal
- 1 cup raisins (optional)
- 1 teaspoon vanilla
directions
- In a large bowl, combine flour, brown sugar, baking powder and baking soda.
- In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
- Add to dry ingredients and stir just until moistened.
- The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
- Spoon batter into 12 greased muffin cups.
- Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
Questions & Replies
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By far...the BEST muffin I've ever made! Don't care for raisins, so I added 1 mashed banana, cinnamon, cloves and nutmeg. Sprinkled tops with a bit of sugar and drizzled caramel sauce. Added 5 min to baking and O...M..G!!
Reviews
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My family loves these. I freeze 1 cup portions of leftover oatmeal and thaw the night before. We also use only 1/2 the sugar and butter and the muffins are still wonderful. -
This is BY FAR the very best muffin I've ever made, and I've made thousands, lol. I just served these to my husband and kids about 10 minutes ago and they love them. I doubled the recipe, and the only change I made was in the amount of butter - at the last minute I realized I only had one stick of butter, and had all the rest of the ingredients mixed already (so no going back, lol), so I substituted a half a cup of applesauce for the second 1/2 cup of butter. They are marvelous! If I could give six stars, I would! -
Nutrition Facts<br/>Serving Size 1 muffin<br/>Amount Per Serving <br/>Calories 200<br/>Calories from Fat 77<br/>Total Fat 8.6g <br/>Saturated Fat 5.1g <br/>Cholesterol 48mg<br/>Sodium 174mg<br/>Total Carbohydrates 29.7g<br/>Dietary Fiber 0.7g<br/>Sugars 19.0g<br/>Protein 2.5g
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I was put off by the number of calories per muffin listed. I ran the ingredients through a calorie calculator, and they come out to about 250 calories each - NOT 600!
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Delicious! Here is how I modified it to make it healthier: I reduced the sugar by more than half, used whole wheat flour, and instead of the butter I used 1/4 cup avocado oil and 1/4 cup unsweetened applesauce. I also added dried organic cranberries. I can't stop eating them!
see 23 more reviews
Tweaks
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I had leftover barley so I replaced the oatmeal with barley and added 2 T. milk. Cut the brown sugar in half and added one banana mashed (next time will try 1/2 c. applesauce). I also cut back on the butter. I used 1/4 c. butter and 1/2 c. flaxseed. Then I replaced the raisins with blueberries. Other muffins I've altered came out heavy but these were light, delicious and healthy! -
Used vegan egg replacer and vegan butter...
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Reduce the sugar--a lot. I use 1/4-1/2c sugar, depending on what additions I use -
Great recipe! I did cut the brown sugar in half and replace half the butter with mashed banana while omitting the raisins and adding a tablespoon of ground flax seed. In place of the white flour I used whole wheat pastry flour. We ended up with a delicate moist textured muffin! -
I used half wheat/half white and left out raisins (forgot vanilla but didn't miss it). These were VERY moist muffins, so that I had to bake for another 5 minutes and they were still soft on top. Very nice, sweet muffins. Not heavy. I don't put in extras, as my family wouldn't eat them then, so they made 12 muffins. Might try it with honey instead of brown sugar and less butter (to reduce the liquid).
RECIPE SUBMITTED BY
I am 18 years old and I love to cook! I am always trying to improve my cooking methods and learn new dishes, and right now I am really into Mexican food :-) Any tips, especially on ethnic cuisine, would be greatly appreciated!
