Leftover Oatmeal Muffins – a delicious recipe with flour, u00bc, baking powder, salt, add-ins, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F, and grease a 12-cup muffin tin.
2
In a large bowl, whisk together the flour, sugar, baking powder, salt, and add-ins.
3
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.
4
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.
321
kcal
Calories
10
g
Fat
51
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups (210 grams) all-purpose flour, 1/4 cup (50 grams) sugar, 4 teaspoons baking powder, 1/2 teaspoon fine sea salt, and more.
Yes, Leftover Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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