Oatmeal is on the breakfast menu every week at our house. Not that there is a menu, per se. There is simply an eat your breakfast situation – similar to that of lunchbox finds and dinner delicacies. You get what you get. You’re welcome.
You’d think I’d learn not to make so much oatmeal, but I was never good at math – so I always end up with more than needed. And I find it hard to sell oatmeal as an after-school snack.
You know what I can sell as an after-school snack? Muffins. Especially right out of the oven. Especially paired with a cup of hot chocolate. Especially on a blustery fall day.
So yesterday I asked our Epi kitchen pros if I could make muffins out of leftover oatmeal. The kitchen team totally loves it when I go to them in the middle of a busy work day and ask them questions like this. They act like they are super duper busy prepping for a huge event, but I know, deep down, that they would be disappointed if they didn’t have the chance to stop everything and discuss oatmeal muffins.
I realize that many of you out there don’t have access to a full kitchen of professional chefs so I am sharing this recipe with you. It’s fast, it’s healthy, and it’s delicious. And it leaves more room in your fridge for the important things. Like vegetables. And Chardonnay. Speaking of, these muffins pair well with Chardonnay.
Epicurean’s Play It Again Oatmeal Muffins
Prep time: 10 minutes | Bake time: 25 minutes | Servings: 12 muffins
- 1 1/2 cup flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoons salt
- 1/2 cup milk (I used almond milk)
- 1 egg, well beaten
- 2 tablespoons butter or oil, melted (I used coconut oil)
- 1 cup cooked oatmeal (my leftover oatmeal already included raisins and brown sugar – feel free to add these items or others such as blueberries, chocolate chips, etc. – creativity, like chocolate chips, is encouraged in the Epicurean kitchens!)
- Preheat oven to 400 degrees.
- Butter or spray or line muffin pans.
- Combine dry ingredients together in small bowl.
- In a separate bowl, stir the egg, milk, and butter into the oatmeal.
- Stir until well blended.
- Combine the two mixtures and mix well.
- Spoon each muffin cup 2/3 full of batter.mes out dry when inserted into the center.
- Bake for about 20 minutes, or until a toothpick comes out clean.
submitted by Stephanie Blackford