Left-over Oatmeal Muffins

Original recipe found here.

Ever find yourself at a family event looking at a huge crock of left-over oatmeal? Well, I do. At least once a year.

There's lots of great things to do with left-over oatmeal.
This is one.



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Leftover Oatmeal Muffins

1 ½ cups (210 grams) all-purpose flour
¼ cup (50 grams) sugar
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup add-ins (such as nuts, chopped chocolate, coconut flakes, fruit, etc.)
1 large egg
1 cup (185 grams) cooked oatmeal, preferably steel-cut
½ cup (120 ml) whole milk
2 tablespoons (28 grams) unsalted butter, melted and cooled slightly

Preheat the oven to 400°F, and grease a 12-cup muffin tin.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and add-ins.

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.

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.

Note: These muffins are best when they’re fresh from the oven, or on the day that they’re made.

Yield: 12 smallish muffins