This is a print preview of "Leftover Oatmeal Raisin Nut Muffins" recipe.

Leftover Oatmeal Raisin Nut Muffins Recipe
by Salad Foodie

Leftover Oatmeal Raisin Nut Muffins

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 12

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..