Breakfast Oatmeal Muffins Recipe
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup leftover oatmeal
- 1 cup raisins
- 1 teaspoon vanilla extract
- 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.
1 each: 248 calories, 10g fat (1g saturated fat), 35mg cholesterol, 158mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.
Reviews for Breakfast Oatmeal Muffins
"These are one of my all-time favorite muffins! So easy to make and I love the taste, texture--everything about them. I always make at least a double recipe and they freeze very well. I just make up 3 or 4 packets of maple brown sugar oatmeal in the microwave, let it cool and use it in the recipe, cutting the brown sugar back to 1/2 cup for a double recipe."
"My family loved these. I left out the raisins, because I didn't have any but I'll add them next time AND double the recipe!"
"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!"
"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!"
"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."
"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 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!"
"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!"