Sunday, February 28, 2010

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.

8 comments:

Cathe Olson said...

We're really enjoying these muffins. They're super moist with some chewiness from the cracked wheat porridge and not too sweet. Great for breakfast, snack or with a bowl of soup. I'm glad I doubled the recipe.

Iris said...

I love that these don't have a lot of sugar in them! Plus, I have all the ingredients on hand. Maybe I'll make them this weekend.

Cathe Olson said...

Yes, not much sweetener and blackstrap molasses is rich in minerals.

Hope you enjoy them.

Buffy said...

Fiona and I have these in the oven right now!

Cathe Olson said...

Let me know how they came out.

Buffy said...

When we first made them, I thought they were just okay. (neither molasses nor cinnamon are my favorite flavors). But then, when they were gone, I started wishing we had more of them. :) I might try making them again today. I like that they are made with stuff we almost always have around and all ww flour.

Oh, and I substituted flax seed for the egg and that seemed to work just fine.

Cathe Olson said...

Funny . . . that's happened to me with foods sometimes too. Like they have to grow on you and then you're hooked.

Buffy said...

:) I'm going to a Moms' Night In tomorrow night and might make these -- the hostess has PCOS and these seem like they'd be better than most other muffins for her!