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  • Leftover Oatmeal Raisin Nut Muffins

    1 vote
    Leftover Oatmeal Raisin Nut Muffins
    Prep: 20 min Cook: 23 min Servings: 12
    by Salad Foodie
    406 recipes
    >
    Leftover cooked oatmeal joins basic quickbread ingredients to make a delicious batch of muffins. Rather than wasting excess cooked oatmeal, freeze in measured batches for using up in baked goods such as this recipe. It's surprising what a win/win this can turn out to be.

    Ingredients

    • 1 1/2 cups flour (I use half white whole wheat pastry flour)
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 egg
    • 1/2 cup brown sugar
    • 1/2 cup buttermilk *(to substitute milk see special note below)
    • 1/4 cup cooking oil
    • 1/2 cup leftover cooked oatmeal, room temperature
    • 1/3 to 1/2 cup raisins(optional)
    • 1/3 cup chopped walnuts (optional)
    • Special note* ....you can replace buttermilk with same amount of regular milk, then increase baking powder to 2 teaspoons, and eliminate baking soda.

    Directions

    1. Preheat oven to 350 degrees F. Grease or spray a 12-cup muffin pan.
    2. Combine flour, baking powder, baking soda, salt and cinnamon in small bowl; set aside.
    3. Using a large bowl and an electric mixer beat egg and sugar together. Add buttermilk, oil and cooked oatmeal, and continue beating until batter is smooth.
    4. Using a large spoon stir in the flour mixture and optional raisins and/or nuts just until combined.
    5. Divide into prepared muffin cups. Bake 20-25 minutes until golden brown on bottom and sides, and a toothpick tests done (dark muffin pans will bake faster.)
    6. Yield is about 12 muffins, depending on amount of optional ingredients used..

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