Leftover Oatmeal Raisin Nut Muffins Recipe
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
- Preheat oven to 350 degrees F. Grease or spray a 12-cup muffin pan.
- Combine flour, baking powder, baking soda, salt and cinnamon in small bowl; set aside.
- 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.
- Using a large spoon stir in the flour mixture and optional raisins and/or nuts just until combined.
- 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.)
- Yield is about 12 muffins, depending on amount of optional ingredients used..
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 55 | 31% |
| Total Fat 6.28g | 8% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 16mg | 5% |
| Sodium 248mg | 10% |
| Potassium 106mg | 3% |
| Total Carbs 27.51g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 12.91g | 9% |
| Protein 3.08g | 5% |
