Leftover Cooked Oatmeal Muffins Recipes

LEFTOVER OATMEAL MUFFINS

Steps:

• Preheat oven to 350F.
• Grease muffin tins or line them with muffin cups.
• Whisk together the leftover oatmeal, eggs, oil, milk and brown sugar until smooth and there are no clumps of oatmeal.
• In a separate bowl, whisk together the flour, salt, baking powder and cinnamon.
• Fold the flour mixture into the wet mixture until combined. Be careful not to over mix.
• Stir in the raisins.
• Spoon into prepared muffin cups. This recipe will make 12 large muffins. If you prefer smaller muffins, this recipe will make about 18.
• Sprinkle some oats on top of the muffin batter in each cup.
• Place on the middle rack of the oven and bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the muffins before removing them from the muffin tin.

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.

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.

BEST OATMEAL MUFFINS

Steps:

• Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
• For streusel, in small bowl, combine oats, flour and sugar; mix well.
• Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
• For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
• In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
• Bake 18 to 20 minutes or until golden brown.
• Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

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.

PERFECT LEFTOVER OATMEAL MUFFINS

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.