Leftover Oatmeal Raisin Nut Muffins Recipe

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1 vote | 2158 views

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.

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $0.24 view details
  • 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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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%
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