When berries are in season, I can’t get enough muffins – I bake them almost every morning, so we can wake up to the smell of them baking, then nibble them with our coffee. This basic recipe makes use of leftover oatmeal – something we tend to wind up with a lot – and can be made with blueberries, raspberries, or really whatever is in season – blackberries if you’re lucky enough to live in the vicinity of a thicket of them, or chopped strawberries while they’re at their peak.
Whatever additions you use, serve these warm; leftovers freeze beautifully too, and make perfect car snacks if you have a road trip planned this summer.
Leftover Oatmeal Muffins
Adapted from the Fannie Farmer Cookbook, via Orangette.
1 1/2 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 large egg
1 cup leftover cooked oatmeal
1/2 cup milk
1/4 cup melted butter or canola oil
1 cup fresh or frozen berries (or substitute other chopped fruit)
Preheat the oven to 400°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In another bowl, stir together the egg, oatmeal, milk and melted butter or oil. Add to the dry ingredients and stir until almost combined; add the berries and stir just until blended.
Divide the batter between 10-12 muffin cups and bake for 20-25 minutes, until golden and springy to the touch. Serve warm.
Makes 10-12 muffins.