SOURDOUGH OATMEAL MUFFINS

Sourdough Oatmeal Muffins image

Provided by PaulaG

Time 50m

Yield 16 muffins

Number Of Ingredients 14

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1 1/2 cups flour (I use 1/2 white flour and 1/2 whole wheat pastry flour.)
1 cup rolled oats
1/4 cup Splenda brown sugar blend, or
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup canola oil
1 cup plain yogurt
2 teaspoons orange extract or 2 teaspoons vanilla extract
1 cup sourdough starter, freshly fed
1 tablespoon orange zest
1/2 cup dried cranberries

Steps:

In a blender container or food processor bowl, mix together the flours, brown sugar, oats, salt, baking soda and cinnamon.
In large mixing bowl, whisk together the egg, yogurt, oil and extract; stir in the sourdough starter.
Add the flour mixture to the egg mixture; stirring just to moisten ingredients.
Mix in the orange zest and dried cranberries; the batter will be a thick muffin batter.
Spray muffin tins with cooking spray and fill about 2/3 full; allow dough to rest while oven preheats.
Preheat oven to 375 degrees and when heated, bake muffins for 30 to 35 minutes.