What to do with the leftover porridge when the kids decide they don't want the rest of the bowl?

Make it into muffins for them to take to school... that's what!

These porridge muffins are super quick, nutritious and delicious.

Serves 12

Ingredients

• 1 cup leftover porridge
• 1/3 cup coconut flour (or 1 cup normal flour)
• 1 egg
• 1/4 cup olive oil (or coconut oil) 1/2 cup raisins
• 1/2 tsp bicarb soda
• 1/4 cup rice malt syrup / honey

Method

Preheat oven to 180°C. Grease a mini­-muffin tin with butter or oil.

Place all the ingredients in a large bowl and stir until fully combined.

Then divide the mixture evenly into 12 mini-muffin cases. They will rise slightly during cooking so don't fill to the brim.

Put into the oven for 20 minutes or until cooked through.

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