Yesterday she caught me looking at the Dining page of the New York Times. "Which one of these would you like for breakfast?" I asked. She chose the Blueberry Coconut Oatmeal pudding, and I made it, using regular oats, omitting the rose water, and substituting raspberries. She pronounced it "pretty good" (translation: "I don't like it all that much, but I love you.") and I was left with a cup, which I decided to eat after a quick trip to the gym.
The problem is, that, even though I'm crazy for most grains, I have never developed a taste for oatmeal. I've tried it dozens of ways, and it's just too--I'm struggling for the right word--gummy. But I thought that raspberries and coconut milk would win the day.
One bite and I knew I was wrong. I wondered if there were any uses for leftover oatmeal. Despite Worldwide's certainty that there weren't, I decided to check the Internet, where I found many suggestions for quick breads, muffins or pancakes. And sure enough, my first edition Joy of Cooking has a recipe for "Cooked Cereal Muffins," which I made this morning, adding a half cup of chocolate chips to seal the deal. I also used up a little leftover icing from the OG's cupcakes project last week, and the results were pretty spectacular. I didn't grease the muffin tin liners, though, and the product stuck pretty steadfastly to the parchment. Not sure that's avoidable, but next time I've got a cup of leftover raspberry coconut oatmeal, I'll let you know.
Cooked Cereal Muffins
Beat 2 egg yolks. Add 1 cup cooked oatmeal, 1 1/4 cups milk and 2 tbs melted butter. Sift, before measuring, 1 1/2 cups flour, then re-sift with 1 tbs sugar, 1/2 tsp salt and 2 tsp baking powder. Beat 2 egg whites until stiff. Combine liquid and dry ingredients, then fold in the egg whites. Fill well-greased muffin tin and bake at 400 for 20-25 minutes.
Note: I stirred half a cup of chocolate chips into the batter, and iced the muffins. And my oatmeal had raspberries and coconut milk. But all of that seems far to random to put in a recipe.