Recipe of the week: Leftover porridge & cranberry muffins

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 five 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 three days.

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 raw oats

a little butter or extra oil to grease the tin

Method

Add the leftover porridge, oil, egg and milk to a large mixing bowl.

Use a balloon whisk to combine all the ingredients, making sure there are no lumps of porridge.

Add the sugar, salt, cinnamon, baking powder and cranberries and stir with a wooden spoon.

Next add the flour, little by little until the batter is fully mixed.

Divide the mixture into a lightly-oiled muffin tin, sprinkle with oats and place in a preheated oven (180C/160C fan) for 22 minutes, or until a skewer comes out clean.

Leave to cool in the tin for a few minutes before transferring to a wire rack to cool.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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