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Breakfast Oatmeal Muffins Recipe
Breakfast Oatmeal Muffins Recipe photo by Taste of Home

Breakfast Oatmeal Muffins Recipe

Read Reviews (7)
4.73 7
Publisher Photo
When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup leftover oatmeal
  • 1 cup raisins
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 248 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 158 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.
Originally published as Breakfast Oatmeal Muffins in Country Woman September/October 1993, p33

Nutritional Facts

1 serving (1 each) equals 248 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 158 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Breakfast Oatmeal Muffins(7)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 27, 2013

This is an absolutely delicious recipe. I must confess my leftover oatmeal had been prepared as an overnight in the crockpot and included sliced apples. Since it also contained brown sugar I omitted the brown sugar called for in this recipe, and as I had craisins I used them. Thank you so very much for sharing your idea. Otherwise I would have thrown out good leftover oatmeal!

MY REVIEW
Reviewed Jan. 16, 2013

Easy to make and very tasty. A great way to get some oatmeal in the diet. Kinda like an oatmeal/raisin cookie. I might try to experiment with a bit less sugar!

MY REVIEW
Reviewed Dec. 21, 2012

So glad I found this recipe so I don't have to gag on leftover oatmeal or throw it away! After making them several times, I've made the following changes: I use all white wheat flour, a generous half cup of brown sugar, 1/4 cup oil and 1/4 cup applesauce. They freeze great although they never last very long in there!

MY REVIEW
Reviewed Dec. 5, 2011

These muffins were tasty, just way too sweet; not as much sugar as I want my children eating first thing in the morning. It was more like eating a cookie. Also, my muffins did not rise, they were flat and oily. I did substitute fresh ground wheat flour, which typically makes no difference, but maybe did this time.

MY REVIEW
Reviewed Oct. 26, 2011

Delicious! Very moist, but I find my family liked them better with my using instant oatmeal rather than old fashioned. I left out raisins just because we don't care for them.

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