Next time you're stuck with leftover oatmeal, make these muffins! Not very sweet, they're delicious with a bit of butter and honey on them. (Mix up the dry ingredients in one bowl and the liquid in another the night before you want them for breakfast; then, just combine the two bowls in the morning and you're ready to pop them in the oven!)
UPDATE 6/05/12: as my kids have gotten older and wanted more/bigger muffins and wanted them a touch sweeter, I now do the following: make 2 recipes for 18 muffins AND add a cinnamon topping: 2 t. melted butter, 2 t. cinnamon, 4 t. flour, and 4 T. sugar. Not quite as healthy, but since there's so little sugar/fat in the original, I don't feel too badly ☺. I'll end up with extra muffins this way, but somehow they always disappear. I suppose I could do 1 1/2 recipes for about 12 muffins.
Recipe from The Fannie Farmer Cookbook, 13th edition
1 1/2 c. flour (white whole wheat is fine)
2 T. sugar
4 t. baking powder
1/2 t. salt
1/2 c. milk
1 egg, well beaten
2 T. butter, melted, or 2 T. oil
1 c. cooked oatmeal (more or less)
Preheat the oven to 400 degrees. Butter the muffin pans or line with paper wrappers. Combine dry ingredients together in small bowl. In a separate bowl, stir the egg, milk, and butter into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon each muffin cup 2/3 full of batter. Bake for about 20 minutes, or until a toothpick comes out dry when inserted into the center.
Makes 12 medium muffins