During the lactation period, I start thinking a lot about oatmeal while trying to cram it into almost all of my meals. I make lots of lactation cookies, I eat oatmeal for breakfast, I consider ways to add oatmeal to almost every dish. I, sometimes, ok often get tired of oatmeal even though I really enjoy oatmeal.
These muffins came out smelling delicious and we gobbled up half of them before they had even cooled. I saved the rest for breakfast the next day and they were just as delicious. I've made two more batches of these muffins since I made the initial batch.
Leftover Oatmeal Muffins
Adapted from Orangette
1 ½ cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
1/4 cup chopped walnuts
1/4 cup chocolate chips
1/4 cup peanut butter chips
1/4 cup brewer's yeast
2 Tablespoon ground flaxseed
1 large egg
1 cup cooked steel-cut oatmeal
1/2 cup whole milk
2 tablespoons melted unsalted butter
- Preheat oven to 400°F and grease a 12-cup muffin tin.
- Whisk together flour, sugar, baking powder, salt, walnuts, chocolate and peanut butter chips, brewer's yeast and ground flaxseed.
- In a separate bowl, beat the egg before adding oatmeal. Mash together and slowly add in the milk and butter. Stir to combine.
- Add the wet mixture to the dry mixture and stir to combine.
- Divide the batter evenly into the prepared muffin tin. Sprinkle the muffins with a light dusting of sugar. Bake for 15 minutes. Serve warm.