Leftover Cooked Oatmeal Muffins Food

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.

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.

MAGNOLIA CAFE OATMEAL MUFFINS

Steps:

• Preheat oven to 400*.
• Grease well a 12 cup muffin tin.
• In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
• Meanwhile,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, being careful not to overmix.
• Batter may be lumpy.
• Fill the muffin cups about three-quarters full.
• Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
• Do not overbake!

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
• Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
• Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

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 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.