Name: Leftover Oatmeal-Raisin Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tablespoons oil; 2 tablespoons molasses or honey; 1 egg; 2/3 cup of milk or soymilk; 1/2 cooked oatmeal; 1/2 cup raisins; 1 cup whole wheat pastry flour (white whole wheat flour, or all-purpose flour); 1-1/2 teaspoons baking powder; Pinch of salt; 1/2 teaspoon cinnamon

Leftover Oatmeal-Raisin Muffins

When you have extra oatmeal leftover from breakfast, make these tasty muffins in just 20 minutes.

Leftover Oatmeal-Raisin Muffins

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

3 tablespoons oil
2 tablespoons molasses or honey
1 egg
2/3 cup of milk or soymilk
1/2 cooked oatmeal
1/2 cup raisins
1 cup whole wheat pastry flour white whole wheat flour, or all-purpose flour
1-1/2 teaspoons baking powder
Pinch of salt
1/2 teaspoon cinnamon

Instructions

Preheat oven to 375 degrees F. Grease muffin tins.
Beat together the oil, molasses or honey, egg and milk until completely combined. Stir in the oatmeal and raisins.
In a separate bowl, sift flour, baking powder, salt, and cinnamon. Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
Fill the prepared muffin tins about 3/4 of the way full. Bake for 15 minutes, or until a knife inserted comes out dry.
Cool muffins for 2 minutes before removing them from the tins.