SOURDOUGH OATMEAL MUFFINS
These are not the cake like muffins. They are hearty, moist muffins that will stick with you throughout the morning. A bowl of cranberry oats in a muffin. Top these off with orange marmelade for a great breakfast treat. Please note: When baking with sourdough please remember that you may need to do some adjustments with the amount of flour used.
Provided by PaulaG
Categories Quick Breads
Time 50m
Yield 16 muffins
Number Of Ingredients 14
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.
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Zaigham Zman
[email protected]I followed the recipe exactly and my muffins turned out dry. I'm not sure what went wrong.
Aananya kristy chetty
[email protected]These muffins are a bit more dense than I expected, but they're still really good. I think I'll try using a different type of flour next time.
Layla Fletcher
[email protected]I made these muffins with chocolate chips and they were delicious! I'm definitely going to try them with other mix-ins next time.
Shakeel Rajpoot
[email protected]I love the addition of oats to these muffins. They give them a nice texture and make them extra hearty.
Raju Thakur
[email protected]These muffins are perfect for breakfast or a snack. They're also great for freezing and reheating later.
Ah Na
[email protected]I've made these muffins several times now and they're always a hit with my family and friends. They're moist, fluffy, and have a slightly tangy flavor that everyone loves.
Eric Barto
[email protected]These muffins are a great way to use up leftover sourdough starter. They're also really easy to make and they taste delicious.
Elizabeth Jackson
[email protected]I love the tangy flavor of these muffins. They're perfect for a quick breakfast or snack.
Shema Sebatunzi
[email protected]These muffins are really easy to make and they taste great! I'll definitely be making them again.
Aqeel Jaleel
[email protected]I followed the recipe exactly and my muffins turned out dry. I'm not sure what went wrong.
Vanessa Vassell
[email protected]These muffins are a bit more dense than I expected, but they're still really good. I think I'll try using a different type of flour next time.
Md Murad hosain
[email protected]I made these muffins with chocolate chips and they were delicious! I'm definitely going to try them with other mix-ins next time.
Ali Mandozai
[email protected]These muffins are perfect for breakfast or a snack. They're also great for freezing and reheating later.
Aslam Hossain
[email protected]I love the addition of oats to these muffins. They give them a nice texture and make them extra hearty.
Zakir Ktk
[email protected]These muffins are a great way to use up leftover sourdough starter. They're also really easy to make and don't require any special ingredients.
Princess Aisha
[email protected]I was a bit skeptical about using sourdough starter in muffins, but I'm so glad I gave this recipe a try. The muffins turned out perfectly and had a lovely sour flavor.
Sweet Angel
[email protected]These sourdough oatmeal muffins are AMAZING! They're moist, fluffy, and have a slightly tangy flavor that I love. I've made them several times now and they're always a hit with my family and friends.