Best Sourdough Oatmeal Muffins Recipes

Sourdough Oatmeal Raisin Muffins image

Provided by Yankiwi

Categories Breakfast

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 400°F (200°C).
In a medium bowl, combine rolled oats and milk. Set aside to soak.
Grease 12 muffin cups; set aside.
Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
Stir until dry ingredients are just moistened; don't over mix.
Divide batter among the 12 cups.
Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
Can be served hot or cold.

Sourdough Oatmeal Muffins image

Provided by PaulaG

Time 50m

Yield 16 muffins

Number Of Ingredients 14

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.