Yummy way to use up leftover porridges

I had some of the cracked wheat porridge leftover from breakfast the other day so I made the Leftover Oatmeal-Raisin Muffins from The Vegetarian Mother's Cookbook, substituting the porridge for oatmeal and dried cranberries for raisins. Since I had 1 cup of porridge, I doubled the recipe and now I'll have enough to freeze. They are a great addition to a thermos of soup or a salad in our lunches.

Leftover Oatmeal-Raisin Muffins

I always seem to have a little oatmeal leftover from breakfast, but not quite enough to save for another meal. Hence, the creation of these muffins.

3 tablespoons oil

2 tablespoons blackstrap molasses

1 egg or egg replacer

2/3 cup milk (dairy or nondairy)

1/2 cup cooked oatmeal

1/2 cup raisins

1 cup whole wheat, brown rice, or barley flour

1 1/2 teaspoons baking powder

Pinch sea salt

1/2 teaspoon ground cinnamon

Preheat oven to 375°F. Oil muffin tins. Beat together oil, molasses, egg, and milk until completely combined. Stir in oatmeal and raisins. In separate bowl, sift flour, baking powder, salt, and cinnamon together. Add liquid ingredients to flour mixture. Stir gently until combined. Fill prepared muffin tins about 3/4 of the way full. Bake 15 to 20 minutes, or until knife inserted in center comes out dry. Cool muffins 5 minutes before removing from tin. Serve warm or at room temperature.

Makes 8 muffins

Variation

Leftover Oatmeal Surprise Muffins: Omit raisins and prepare batter as directed. Fill muffin tins half full with batter. Place 1 teaspoon jam in the center of each muffin. Top with remaining batter to full tins a little over 3/4 full. Bake as directed.