Leftover Lovers Muffins Recipes

LEFTOVER CEREAL MUFFINS RECIPE

Leftover Cereal Muffins Recipe image

Use up your leftover cereal to make these delicious (and healthy) muffins!

Provided by Chrysa Duran

Categories Muffins

Time 30m

Number Of Ingredients 12

Ingredients

3/4 cup whole wheat flour
3/4 cup all-purpose flour
2/3 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp nutmeg
1/2 tsp all-spice
1/4 tsp. salt
1 egg
1-1/2 cups skim milk
2 Tbsp. applesauce
3 cups bran flakes or other high-fiber flaked cereal

Steps:

Preheat oven to 400°F.
Mix dry ingredients in a large bowl.
Whisk egg in a small bowl, add in milk and applesauce.
Add wet ingredients to flour mixture and stir until moistened.
Stir in cereal.
Spoon batter (it will be lumpy) into greased muffin pans.
Bake for 20 - 25 minutes or until lightly browned.

Nutrition Facts : Calories 155 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 261 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

LEFTOVER LOVERS MUFFINS

Leftover Lovers Muffins image

These tasty muffins are a great way to clean out the refridgerator! The recipe came from a family cookbook and has always turned out great! Be sure to write down what you put in because they might not come out the same way twice!

Provided by mstoos

Categories Quick Breads

Time 22m

Yield 12 regular sized muffins

Number Of Ingredients 8

Ingredients

2 -2 1/4 cups oatmeal (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups cornmeal (or combination no more than 1/2 cup of the last two!)
1 cup soymilk (etc.) or 1 cup buttermilk (etc.)
1 eggs or 1 1/2 teaspoons soy flour
1/4 cup fat (oil, butter, peanutbutter...)
1/4 cup artificial sweetener (or less, white or brown sugar, honey or maple syrup -- if using the last two decrease liquid by 1/2)
2 teaspoons baking powder (If using more than 1 cup "extras" increase to 3 tsp)
1/4 teaspoon salt
1 -1 1/2 cup zucchini (or other flavor chips...) or 1 -1 1/2 cup chocolate chips (or other flavor chips...)

Steps:

Combine all ingredients except extras in a large bowl.
Fold in extras.
Spoon into paper-lined or lightly greased muffin tins.
(makes about 12 regular sized muffins) The original recipe did not have a cooking time, but I usually put them in at 350 for about 12 minutes.
Keep an eye on them just in case!

Nutrition Facts : Calories 169.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 23, Sodium 126.6, Carbohydrate 26.6, Fiber 1, Sugar 7.2, Protein 3.7

SMALL BATCH LEFTOVER STUFFING MUFFINS

Small Batch Leftover Stuffing Muffins image

Don't let the "stuffing" deter you, but if you're concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.

Provided by thedailygourmet

Categories Thanksgiving Leftovers

Time 40m

Yield 4

Number Of Ingredients 3

Ingredients

1 large egg
2 cups leftover stuffing
1 ½ ounces Cheddar cheese, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 21.9 g, Cholesterol 57.7 mg, Fat 13.4 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 626.5 mg, Sugar 2.3 g

THANKSGIVING LEFTOVER STUFFING MUFFINS

Thanksgiving Leftover Stuffing Muffins image

Have you ever been overwhelmed when you open the refrigerator the day after Thanksgiving and see all of those leftovers? Reheating those leftovers the same way, day after day, gets old very quickly. Here's a fun and tasty way to turn dinner into an on-the-go breakfast special or maybe breakfast for dinner.

Provided by lutzflcat

Categories Thanksgiving Leftovers

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

nonstick cooking spray
4 cups crumbled leftover stuffing
1 cup chopped cooked turkey
¾ cup frozen corn kernels, thawed
1 tablespoon chicken broth, or as needed
12 (1/2 inch) cubes Cheddar cheese
5 large eggs eggs
2 tablespoons chicken broth
salt and freshly ground black pepper to taste
½ cup cranberry sauce

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 21.3 g, Cholesterol 91.4 mg, Fat 10.1 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 447.3 mg, Sugar 6.3 g

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