I frequently serve oatmeal for breakfast for my kids. I make a big bowl. Sometimes they finish, sometimes they don't. I'd always give the scraps to the chickens. While the chickens loved the treat, I really wanted to use those leftover oats that never made it out of the original dish to feed my family. I tried a number of recipes for leftover oatmeal muffins and none of them were "the one". So I made my own recipe that works for us. Now when I feed my kids oatmeal, I just collect the leftovers in a measuring cup until I have enough. It's been working awesome for us, as I have been getting enough to make a batch, sometimes more a week!
Leftover Oatmeal Muffins (Jackie Original)
1 C. cooked oats
1/4 C. butter (softened)
1/2 C. buttermilk (more or less, depending on how much liquid your cooked oats contain)
1/2 tsp vanilla
1/2 C. bwn sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1 C. whole wheat or white whole wheat flour
2/3 C. raisins or some other dried fruit
Stir wet ingredients with brown sugar. Add dry. Fill 3/4 full in a greased muffin pan. Makes 12 muffins. Bake 350 for 18-20 min.
And since I do double batches sometimes, I'm just going to write it out to make it easier come bake day.
Leftover Oatmeal Muffins (Jackie Original) Double batch
2 C. cooked oats
1/2 c. butter softened
1 C. buttermilk (more or less, depending on how much liquid your cooked oats contain)
1 tsp vanilla
1 C. bwn sugar
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
2 C. whole wheat flour or white whole wheat flour
1 1/3 C. raisins or some other dried fruit
Stir wet ingredients with brown sugar. Add dry. Fill 3/4 full in a greased muffin pan. Makes 24 muffins. Bake at 350 for 18-20 min.