Leftover Cooked Oatmeal Muffins Recipes

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?

Provided by Mudflower

Categories Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Perfect Leftover Oatmeal Muffins image

Steps:

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.

Ingredients

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

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS

If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.

Provided by Martha Rose Shulman

Categories breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 12

Steel-Cut Oatmeal and Blueberry Muffins image

Steps:

Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour

BREAKFAST OATMEAL MUFFINS

When we were farming and raising our three children-now all grown-oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Breakfast Oatmeal Muffins image

Steps:

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.

Nutrition Facts :

Ingredients

1 cup all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup leftover oatmeal
1 cup raisins
1 teaspoon vanilla extract

QUICK AND EASY OATMEAL MUFFINS

My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.

Provided by DustyMoe

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Quick and Easy Oatmeal Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Grease 12 muffin cups.
Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 19.9 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 124.3 mg, Sugar 8.5 g

Ingredients

2 eggs
⅔ cup brown sugar
½ cup vegetable oil
½ cup milk
1 cup all-purpose flour
¾ cup instant oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt

OATMEAL MUFFINS

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

Provided by Beth McCasland

Categories Bread Milk/Cream Breakfast Brunch Bake Kid-Friendly Back to School Currant Oat Healthy Gourmet Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 12 muffins

Number Of Ingredients 10

Oatmeal Muffins image

Steps:

In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
Add egg, sugar and butter to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

Ingredients

1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants

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Whisk together the leftover oatmeal, eggs, oil, milk and brown sugar until smooth and there are no clumps of oatmeal.

Leftover Cooked Oatmeal Muffins Recipes

PERFECT LEFTOVER OATMEAL MUFFINS

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS

BREAKFAST OATMEAL MUFFINS

QUICK AND EASY OATMEAL MUFFINS

My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.

OATMEAL MUFFINS

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

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