Leftover Oatmeal Muffins
1 cup leftover, cooked oatmeal
¾ c milk
2 T melted butter
2 T real maple syrup (or honey)
1 ½ c whole wheat pastry flour (if using freshly ground flour pack the cups slightly with flour)
1 ½ T baking powder
½ t salt
In a small bowl combine leftover oatmeal and milk; using a wire whisk if needed so there are no clumps of oatmeal. Add egg and mix well. Add melted butter and maple syrup (or honey) and mix well.
In a large bowl combine ww pastry flour, baking powder and salt. Add milk/oatmeal mixture and mix until combined being careful not to over mix. Divide batter in a muffin pan that has been sprayed with a non-stick spray. Fill the muffin cups ¾ full.
Bake at 400 for 20 to 25 minutes.
Goes great with soup!
Quick Bread Recipes
The Homestead Kitchen
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