Breakfast Oatmeal Muffins
These delightful Breakfast Oatmeal Muffins are a fantastic way to repurpose leftover oatmeal, ensuring nothing goes to waste and giving you a delicious treat for the next morning. By making a bit of extra oatmeal, you can enjoy a batch of these moist, fluffy muffins, which are perfect for a quick breakfast or a snack on the go. Here’s how you can whip up these scrumptious muffins in just about 30 minutes!
Ingredients:
- 1 cup all-purpose flour 🌾
- 1 cup brown sugar 🍯
- 1 tablespoon baking powder 🧁
- 1/2 teaspoon baking soda 🧂
- 2 large eggs 🥚
- 1 cup cooked oatmeal (preferably leftover) 🌾
- 1 cup raisins 🍇
- 1 teaspoon vanilla extract 🍨
Instructions:
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Prepare the Dry Ingredients: In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of brown sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of baking soda. Stir these ingredients together until well mixed, ensuring that the leavening agents are evenly distributed throughout the flour and sugar.
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Mix the Wet Ingredients: In another bowl, beat together 2 large eggs until they are frothy and well blended. To the beaten eggs, add 1 cup of leftover cooked oatmeal and 1 teaspoon of vanilla extract. Mix these ingredients thoroughly, making sure the oatmeal is well incorporated with the eggs and vanilla.
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Combine Wet and Dry Ingredients: Gradually stir the wet ingredients into the bowl of dry ingredients. Mix gently until the dry ingredients are just moistened. Be careful not to overmix; the batter should be lumpy but well combined.
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Fold in the Raisins: Gently fold 1 cup of raisins into the batter. This step adds a delightful sweetness and a bit of chewiness to each muffin.
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Prepare for Baking: Spoon the batter into 12 greased muffin cups. You can use paper liners or lightly grease the cups with butter or non-stick spray to prevent sticking.
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Bake the Muffins: Place the muffin tray in a preheated oven set to 350°F (175°C). Bake the muffins for approximately 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature.
Nutrition Information (per muffin):
- Calories: 262.8
- Fat: 10.5g
- Saturated Fat: 1.5g
- Cholesterol: 35.2mg
- Sodium: 155.8mg
- Carbohydrates: 40.1g
- Fiber: 1.4g
- Sugar: 25g
- Protein: 3.6g
These Breakfast Oatmeal Muffins are not only a tasty way to use up extra oatmeal but also a great breakfast option that’s quick to make and full of flavor. Perfect for busy mornings or as a snack throughout the day! Enjoy every bite of these warm, comforting muffins. 🍽️😊
