Leftover Oatmeal Muffins
These are the ingredients for Leftover Oatmeal Muffins. I got the recipe from homeschoolblogger.com, but then tweaked it for our own use. Here it is:
Whisk together in a bowl:
1 cup flour (home-ground whole wheat flour is a good way to go)
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
pinch of ground cloves
¼ teaspoon salt
Mix together in another bowl:
¼ cup vegetable oil (you can use olive oil)
¼ cup applesauce (make sure the oil and applesauce equal ½ cup total. The ratio doesn’t have to be even, just so the total of the two together is ½ cup. You can also do the whole ½ cup in applesauce with no oil.)
1 cup leftover oatmeal
½ cup raisins
1 teaspoon pure vanilla extract
Preheat your oven to 350ºF.
Grease your muffin tin (I used shortening, but you can just spray it with baking spray).
Mix your dry ingredients.
Mix your wet ingredients.
Stir the dry ingredients into the wet until just blended.
Scoop batter into greased muffin tins until about two-thirds full.
Set in the middle rack of the oven. Bake until done, about 18-20 minutes.
Quick Tip: Take your raisins and put them in an old mayonnaise jar. Then freeze them. When you want to use a little at a time, just briskly shake the jar and the raisins break up quickly so you can easily scoop out your required amount. They separate much better than you can imagine and no need to add cornstarch (which we do add to our shredded cheese before we freeze it:
For a nicer layout, select this link:
Leftover Oatmeal Muffins Tutorial