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Breakfast Oatmeal Muffins Recipe

Breakfast Oatmeal Muffins Recipe

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. YIELD:12 servings

Ingredients

  • 1 cup 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

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.

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

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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."

MY REVIEW
Reviewed Aug. 27, 2010

"My family LOVES these! I usually have leftover oatmeal - I can never tell how much they are going to eat. Now, I make sure I have some leftover so that I can make these muffins!"

MY REVIEW
Reviewed Aug. 5, 2009

"I made them a little differently! i used old fashioned oats (uncooked) and flax meal (egg replacer). they ended up delicious and my son loves them! crunchy on the oatside like a cookie, and soft in the middle. very sweet! very good with a dash of cinnamon!"

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