Kendra's my breakfast girl, and gets us off to a good start each day.  Oatmeal is our most frequent morning fare (Although she varries the menu with eggs, granola, blender muffins and other things.)  Sometimes there are left overs.  We hate to waste, but what does a person do with leftover oatmeal?

Oatmeal muffins to the rescue!  We like these so much I sometimes ask Kendra to make extra oatmeal on purpose. 

When there is just a bit of oatmeal left over, we store it in the refrigerator and combine two days of leftovers to make the muffins.  They turn out so beautifully moist and delicious!

I tweaked a recipe from Lane's Letters, changing  it in a variety of ways.  The recipe below is our PrairieFrog adaptation. 

Leftover Oatmeal Muffins

Whisk together in a bowl:

1 c. flour (I use whole wheat flour that we grind ourselves, but any should work
1/2 c. brown sugar (Lane's calls for 1 c. but with the applesauce we add, they don't need as much sweetness.)
1 t. baking powder
1 t. baking soda
1 t. cinnamon, 1/2 t nutmeg (spicing changed & increased from Lane's to suit the Prairiefrog Pallets)

Mix together in another bowl:

1/4 c. oil (I use olive oil, but any should work.)
1/4 c. applesauce (I make sure oil and applesauce equal 1/2 cup total; the ratio doesn't have to be even, just the total of the two together. Lane's calls for 1/2 cup oil and no applesauce, but we like the apple flavor!  You can even do just 1/2 cup applesauce and no oil)

 2 eggs
1 c. leftover oatmeal
1/2 c. raisins (more or less, I don't measure, but dump according to whim.)
1 t. vanilla

Combine two bowls until just moistened. Fill 2/3's full in a greased muffin tin for 18 minutes at 350 degrees. I always double or triple the recipe.)