Leftover Porridge Muffins

Based on Oatmeal Muffins by Molly Wizenburg & Amanda Blake Soule
Print Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • around 150 grams leftover porridge
  • around 225 grams plain flour
  • 75 grams sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100 grams chocolate, nuts, or dried fruit
  • 1 large egg
  • 120 ml milk
  • 30 grams unsalted butter, melted and cooled


  • scales
  • mixing bowl
  • measuring jug
  • muffin tin
  • muffin papers
  • whisk/fork
  • ideally, balloon whisk
  • teaspoon/measuring spoon
  • saucepan/oven-proof bowl


  • Turn the oven on to 180 degrees. Place the butter in an ovenproof bowl and leave to melt as the oven warms up. Remove from the oven once melted and leave to cool
  • Line a 12 muffin tin with liners or lightly grease
  • Mix the flour, salt, baking powder, sugar and add-ins together in a large bowl
  • Crumble the porridge through the flour mixture to avoid lumps
  • Whisk the egg, milk and butter together
  • Pour the wet mixture into the dry; using a balloon whisk or spoon, mix together with between 8 and 12 strokes
  • Add spoonfuls of batter evenly to the muffin wells and bake for between 15 and 20 minutes
  • Serve warm


  • These really are best eaten warm and on the day. 
  • Warmed through, and maybe split with a little salted butter, they are good the next day or two - just store them in an airtight container.
  • If you can't eat 12 muffins at once, freeze when at room temperature for up to 3 months.