I’m turning this morning’s delicious leftover apple oatmeal into improvised muffins for today’s afternoon snack:
Pardon the brevity, but I’m posting from my phone. Want more posts like this? Let me know and I’ll try.
Update: The muffins turned out nicely, so here’s how I made them. I just browsed a cookbook for a muffin recipe that called for oats and altered it slightly to allow for the liquid already cooked into the oatmeal. I even mixed it up right in the pot where we had cooked the oatmeal.
Leftover Oatmeal Muffins
- 2 cups cooked oatmeal
- 1 1/2 cups flour
- 1/4 cup sugar (omit if the oatmeal is sweetened)
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1 tsp. salt (reduce or omit if you salted the water for your oats)
- 2 eggs
- 1/3 cup oil or melted butter
Combine all ingredients and stir just until combined. Batter will be thick. Fill greased muffin tins 2/3 full and bake about 20 minutes at 375. Let cool 5-10 minutes before removing from pan.