Breakfast Oatmeal Muffins

Here's an oldie but a goodie gleaned from the depths of my Big Blue Binder. I've been making these tasty muffins for years and years.



Hands down they have to be my absolute favourite Oatmeal Muffin of all time. I've tried lots of different ones . . . but I always come back to this recipe. These muffins are moist and stogged full of raisins and nuts, with just enough spice and vanilla to make them oh so scrummy delish.
They make great use of leftover oatmeal so you need never throw out any that's left in the pot after the family has eaten ever, ever again.



In fact . . . I dare say that after you try these tasty little babies, you'll make sure you always have enough oatmeal leftover just so that you can treat yourself and your family!!



Do make sure you butter the pan well though . . . as they do stick. I don't like to use paper liners with them either as they stick to them too and I want to have all that muffin scrumminess in my tumminess! (haha . . . I know . . . don't quit my day job!)



*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.



Cooking in The Cottage today, some delicious Light and Crispy Fish Fillets.