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overhead view of oatmeal muffins in a rustic wooden crate with a brown napkin

Oatmeal Mincemeat Muffins

Wholesome, filling breakfast muffin recipe passed down for generations. Works with mincemeat or blueberries.

Course Breakfast, Snack
Keyword breakfast, busy morning breakfast, make ahead breakfast, mincemeat muffins, oatmeal muffin ideas, oatmeal muffins, old-fashioned muffins
Servings 12 people


  • 1 cup quick cooking rolled oats
  • 1 cup milk
  • 1 cup all-purpose flour (sifted)
  • 1/3 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 egg (well-beaten)
  • 1/4 cup cooking oil
  • 1/4 cup mincemeat (or blueberries)


  1. Combine rolled oats and milk in a medium bowl and let stand for 15 minutes.

  2. Sift flour, sugar, baking powder, and salt into a large bowl. Stir to combine.

  3. Take the oatmeal/milk mixture from step 1 and add in oil and egg. Stir to combine.

  4. Add all at once to the sifted dry ingredients from step 2 and stir just until moistened. Do not overmix.

  5. Fill greased muffin pans 2/3 full. Put one tsp of mincemeat (or several blueberries) on top of batter in pan.

  6. Bake at 425° for 20-25 minutes.

Recipe Notes

Makes about one dozen muffins.

Recipe creator: Emma Schleusener, Bancroft Garden Club, Bancroft NE