30 min
makes 12 muffins
  • 1 cup cooked oatmeal
  • ½ cup milk
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1½ cups flour, all-purpose
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon or allspice (optional)
  • heaping ½ cup fruit of your choice

Preheat oven to 400˚F. Grease muffin tins.

Mix oatmeal, milk, egg, and melted butter, stirring well. Mix all the dry ingredients together, then add them into the oatmeal mixture until no streaks of flour show. Add in any fruit, and stir gently until barely combined.

Spoon into prepared muffin cups, filing them two-thirds full. Bake about 20 minutes, until muffins are risen and browned.

Cool in the pan 10 minutes, then loosen and tip the muffins to cool completely, or remove them completely and cool on a wire rack.

NOTE: this version uses frozen blueberries, but I’ve also used raisins, chopped dried apricots and cherries, or even diced bits of canned peaches. Find your favorite combination!


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