Perfect Leftover Oatmeal Muffins
You might even want to make some oatmeal if you don't have any leftover. I've made this as small bundt cake as well, when my muffin tin went missing, with tasty results. If your oatmeal is on the thin side, use a tiny bit more flour. The nuts, dried fruit/chocolate, and spices are obviously flexible. Cinnamon would be a good addition. Maybe cardamom or ginger?
- Ready In:
- 2 eggs
- 1⁄3 cup butter, melted
- 1⁄2 cup applesauce or 1/2 cup about the amount in a snack size applesauce
- 1 cup oatmeal, cooked and on the thick side
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 3⁄4 cup brown sugar
- 1 cup walnuts, chopped
- 1⁄2 cup dried cranberries, raisins, chocolate chips, etc...up to a cup and a half if you REALLY like them
- 1 cup flour (I use whole wheat, but white is fine)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Mix ingredients, up to and including cranberries, together in a large bowl. Stir these ingredients together very well.
- Mix the last three ingredients (flour, baking soda, baking powder) in a measuring cup, then incorporate them into the wet ingredients swifty and without stirring past the point that all is combined (as you would do for any muffins).
- Grease muffin tins, cups, or bundt pan (I use Pam baking spray or a very nonstick muffin tin). Fill about 2/3 full, maybe slightly more.
- Bake until golden brown and a toothpick inserted in center comes out clean.
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I used leftover cream of wheat, doubled this recipe and added chocolate chips, pecans and dried cranberries. I also ground some frosted shredded wheat squares, pecans and cinnamon and topped the batter in the muffin pans with this crunchy combination. The cream of wheat substitution made the muffins very creamy and moister than typical. The ground shredded wheat added extra crunch. A great recipe.Reply