Leftover Oatmeal Muffins Recipes

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LEFTOVER OATMEAL MUFFINS



Leftover Oatmeal Muffins image

A simple muffin recipe for using leftover oatmeal (steel cut, rolled, quick or minute oats). They all work well. Mix with cinnamon, raisins, chocolate chips, nuts or blueberries.

Provided by Steve Cylka

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 1/2 cups leftover oatmeal
2 eggs
3/4 cup oil
1/2 cup milk
2/3 cup brown sugar
2 1/4 cups flour
1/2 tsp salt
1 tsp cinnamon
1 1/2 tbsp baking powder
1/2 cup raisins
3 tbsp oats

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



Leftover Oatmeal Muffins image

Provided by Fannie Farmer 1918

Categories     Breakfast or Brunch

Time 25m

Yield 12

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup white or brown sugar
4 teaspoons baking powder
1 scant teaspoon salt
up to cup add-ins (such as nuts, dried fruit, chopped chocolate, coconut flakes, fruit, etc.)
1 large egg
1 cup cooked oatmeal, preferably steel-cut
1/4 cup oil
about 1/3 to 1/2 cup whole milk
Cinnamon Sugar for topping, optional

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



Leftover Cooked Oatmeal Muffins image

This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little butter. I usually put raisins, cinnamon, nutmeg and cloves in my oatmeal beforehand, which adds a great flavor to the muffins!

Provided by SavedbyGrace

Categories     Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla

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.

PERFECT LEFTOVER OATMEAL MUFFINS



Perfect Leftover Oatmeal Muffins image

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

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

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.

LEFTOVER OATMEAL MUFFINS



LEFTOVER OATMEAL MUFFINS image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Lunch

Yield 12 muffins

Number Of Ingredients 9

1 ½ cups (210 grams) all-purpose flour
¼ cup (50 grams) sugar
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup add-ins (such as nuts, chopped chocolate, coconut flakes, fruit, etc.)
1 large egg
1 cup (185 grams) cooked oatmeal, preferably steel-cut
½ cup (120 ml) whole milk
2 tablespoons (28 grams) unsalted butter, melted and cooled slightly

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 add-ins. In another bowl, lightly beat the egg. Add the oatmeal to the egg, and mash with a fork to break up clumps. Add the milk and the butter, and stir or whisk to combine. Pour the wet mixture into the dry mixture, and stir briefly to just combine. Divide the batter evenly between the wells of the prepared muffin tin. 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, but that's okay. Serve warm, ideally.

EASY OATMEAL MUFFINS



Easy Oatmeal Muffins image

A simple but delicious recipe for oatmeal muffins.

Provided by WHATCITY

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup milk
1 cup quick cooking oats
1 egg
¼ cup vegetable oil
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt

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.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g

BEST OATMEAL MUFFINS



Best Oatmeal Muffins image

These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.

Provided by Quaker®

Categories     Trusted Brands: Recipes and Tips     Quaker® Oats

Time 38m

Yield 12

Number Of Ingredients 12

⅓ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
¼ cup all-purpose flour
¼ cup firmly packed brown sugar
2 tablespoons chilled margarine or butter, cut into pieces
1 ½ cups all-purpose flour
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
⅓ cup firmly packed brown sugar
1 tablespoon baking powder
1 cup skim milk
¼ cup canola oil
1 egg, lightly beaten
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 31.9 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 160.6 mg, Sugar 11.7 g

BREAKFAST OATMEAL MUFFINS



Breakfast Oatmeal Muffins image

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

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

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 :

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