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Sweet Potatoes Mexicano

Leftover oatmeal muffins

Leftover oatmeal muffins
We have started serving breakfast four morning a week at the Green House Catholic Worker! Even though it means firing up the kitchen a little early to get things ready by 7am, we are really enjoying it. And so are the folks who come and eat. The hours between daylight and 9am are a tricky time for homeless folks who often have to leave the shelter or are roused from their sleeping spot early and don't have a place to be until things begin to open at 9.  It's especially hard when it's cold or rainy. We serve a very simple meal - oatmeal or toast mainly with boiled eggs and fruit - but try to make the place wam and inviting, with quiet music, the newspaper, and a fire in the fireplace on cold days. 

We served oatmeal last week, and overshot the mark a little on the quantity. There are a number of recipes online, and I combined the ones that seemed the most healthy and used the least expensive ingredients. What a delicious way to transform glops of cold oatmeal!

LEFTOVER OATMEAL MUFFINS

Ingredients:
1 1/2 cups flour
4 tablespoons sugar
2 tablespoons baking powder
1 tablespoon melted butter
1 eggs lightly beaten
3/4 cup milk
1 cup leftover cooked oatmeal (salted)
1/2 cup raisins, dried currants, blueberries, or other berries)
1 tsp vanilla

In a large bowl, combine flour, sugar, and baking powder (and 1/4 tsp. of salt if oatmeal was not salted when cooked). Make a well in the center and add eggs, slightly cooled melted butter, leftover oatmeal and vanilla. Whish liquid ingredients together, then stir gently in to dry ingredients. Add raisins or berries. Line muffin tin with paper muffin cups and fill 1/2 full with batter. Bake at 400 for about 20 minutes. 

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