Cooked Oatmeal Muffins Recipe Recipes Recipes Recipe For Stuffed

LEFTOVER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400°F, and grease a 12-cup muffin tin.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and any add-ins. In a small bowl, lightly beat the egg. Add the oatmeal to the egg, and mash with a fork to break up any clumps. Add the oil, then 1/3 cup milk. Whisk to combine.
• Pour the wet mixture into the dry mixture, and stir briefly to just combine. If batter is too thick, add a little more milk as needed to thin. Mixture should be quite thick but not so thick that it is difficult to stir in the dry ingredients.
• Using a 1/3 cup scoop, divide the batter evenly between the wells of the prepared muffin tin. Sprinkle cinnamon sugar on top of muffins if desired.
• Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won't brown much on top and might even look a little anemic if the cinnamon sugar isn't used.
• Note: It's always going to be just a bit of a guess as to how much milk these muffins need and that depends how thick the oatmeal you use happens to be.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

LEFTOVER COOKED OATMEAL MUFFINS

Steps:

• In a large bowl, combine flour, brown sugar, baking powder and baking soda.
• In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
• Add to dry ingredients and stir just until moistened.
• The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
• Spoon batter into 12 greased muffin cups.
• Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

GRAVY-STUFFED STUFFING MUFFINS

Steps:

• Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
• Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
• Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
• Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
• Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
• Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
• Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
• Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
• Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
• Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

OATMEAL CORNBREAD MUFFINS

Steps:

• Preheat oven to 400.
• Mix together oats, cornmeal, baking powder, seasoning, and salt.
• In another bowl, beat the eggs then add the milk and oil.
• Add the sugar and mix well.
• Pour the egg mixture into the oat mixture and stir to just lightly combine.
• Pour into sprayed muffin tins and bake for around 20 minutes.
• Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.