Breakfast Oatmeal Muffins

This is an old tried and true that I have had for many, many years. I can barely read the script anymore . . . the page is that faded and spattered. I think it came from an old Chatelaine magazine . . . but I could be wrong.



It might have come from my mother's old Co-op Cookbook . . . or . . .



It may even have come from her old highschool Home Economics textbook . . . but wait . . . it didn't . . . I remember now . . . it came from an old red book she had that was called Budget Cooking . . . it's filled with little gems like this . . . and you guessed it.

I have most of them copied down into my Big Blue Binder . . . you can tell how good they are by the splattered pages. Obviously well used. Tried and true. Delicious.




Breakfast Oatmeal Muffins
Makes 12
Printable Recipe

These muffins are a great way of using up leftover cooked oatmeal. I often cook extra oatmeal for breakfast so that I can treat us to a batch of these the day after!

100g of plain flour (1 cup)
200g of soft light brown sugar (1 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp cinnamon
1/4 tsp grated nutmeg
125ml of vegetable oil (1/2 cup)
2 large free range eggs beaten
180g of leftover cooked oatmeal cereal (about 1 cup)
150g of raisins (1 cup)
1/2 cup toasted chopped pecans (optional)
1 tsp vanilla

Preheat the oven to 180*C/350*F/ gas mark 4. Grease a 12 cup medium muffin tin very well. Set aside.

Whisk together the flour, sugar, baking powder, soda, cinnamon and nutmeg. Whisk together the leftover oatmeal, eggs, and vanilla. Stir the wet ingredients into the dry ingredients only to moisten. Fold in the raisins and nuts (if using). Spoon into the greased muffin cups, dividing the batter evenly amongst them.

Bake for 18 minutes, until well risen and a toothpick inserted into the centre comes out clean. Let sit in the pan for about 5 minutes before turning out onto a wire rack to cool somewhat before eating.