Leftover Porridge & Cranberry Muffins

Name: Leftover Porridge & Cranberry Muffins
Cook time: 30 min
Total time: 30 min
Cuisine: American, British, European
Ingredients: 125g leftover cooked porridge (cold); 1 free range egg, beaten; 75ml sunflower oil; 50ml milk (might need a little more depending on the thickness of your porridge!); 70g soft brown sugar; 225g self-raising flour; pinch of salt; ½ tsp cinnamon; 60g dried cranberries; ½ tsp cinnamon; 1tsp baking powder; 2 tbsp oats; 1/2 tsp of butter

Instructions

Cook:30min

Making extra porridge at breakfast time can go some way to save time later in the week. Leftover porridge can be stored in the fridge for up to 5 days, and either stirred through and reheated, or used up in these tasty breakfast muffins. Feel free to substitute the cranberries for your favourite dried fruit, and the sugar can easily be swapped for stevia or coconut sugar - just reduce the amount by about 10g. The muffins will store in an airtight container for up to 3 days.

Updated at: Thu, 17 Aug 2023 14:07:28 GMT