Magnolia Cafe Oatmeal Muffins Recipes

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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.

MAGNOLIA BAKERY'S OATMEAL MUFFINS.



Magnolia Bakery's Oatmeal Muffins. image

I got this recipe from The Magnolia Bakery Cookbook, which I just recently purchased. These muffins are relatively easy and are a blank canvas as far as fruit and nut mix ins. I used some fresh blueberries that I had on hand and they came out wonderful!

Provided by Mrs.Stefi

Categories     Quick Breads

Time 26m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 11

2 cups rolled oats (not quick-cooking oats!)
1 1/2 cups milk
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, Slightly beaten
1/2 cup light brown sugar
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla
3/4-1 cup fresh blueberries, these were not called for in the original recipe, but I had some on hand that I needed to use

Steps:

  • Preheat oven to 400 degrees.
  • Grease a 12-cup muffin tin. (I used Canola Oil spray).
  • Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
  • In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
  • Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
  • Let Cool and Enjoy!

Nutrition Facts : Calories 249.7, Fat 10.7, SaturatedFat 6, Cholesterol 59.9, Sodium 219.9, Carbohydrate 33, Fiber 2, Sugar 10.1, Protein 6

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