Leftover Oatmeal Muffins
Measuring out the right amount of oatmeal is never easy, so if you find yourself making too much, try these Leftover Oatmeal Muffins. If you have ever made a big pot of oatmeal for breakfast only to find yourself with leftovers that nobody touches later, you are not alone. Leftover oatmeal is one of those things that often gets forgotten in the fridge, eventually tossed away even though it is perfectly usable. The good news is that leftover oatmeal is actually a fantastic ingredient for baking, and one of the best ways to use it up is by making muffins.
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Servings: 8
Ingredients
- 1 ½ Cups (350 g) Leftover Cooked Oatmeal
- 1 ½ Cups (190 g) All Purpose Flour
- 1 ½ tsp (1 ½ tsp) Baking Powder
- 4 tbsp (4 tbsp) Melted Unsalted Butter
- ½ Cup (120 ml) Milk
- 3 tbsp (3 tbsp) Honey
- ¼ Cup (50 g) Granulated Sugar
- 1 Cup (180 g) Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 360℉/160℃. Line 8 holes of a muffin pan with liners.
- In a large bowl, using just a wooden spoon or spatula (no need for an electric mixer), combine the oatmeal, flour, baking powder, melted butter, milk, honey and sugar.
- Add the chocolate chips and stir until just combined.
- Scoop into the muffin liners until about ⅔ full. Bake for 23-25 minutes, until golden on top and a skewer inserted comes out clean.
- Remove and let cool on a wire rack before serving!
Notes
Notes: Muffins can become dense/dry if over-mixed, so avoid using a stand mixer or electric mixer for this recipe. A wooden spoon or large metal spoon will do the job!