Sourdough Cranberry Orange Muffins |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A great way to use up extra sourdough starter! They go together so easily, this classic quick bread twist also incorporates whole grain (oatmeal). Feel free to use frozen cranberries (I do); just defrost briefly before adding. Read more . I macerate my berries in a T or two of sugar too, before folding in. Delicious! Ingredients:
1/2 cup fresh squeezed orange juice |
zest of 1 orange |
1/4 c. buttermilk |
1/2 cup canola oil |
1 egg
, lightly beaten |
1/2 t. real vanilla extract |
1 cup all-purpose flour |
1 cup oatmeal |
3/4 c. sugar |
1 teaspoon baking soda |
1/4 teaspoon cinnamon |
1 cup sourdough starter |
1 cup cranberries (cut big berries in half) |
Directions:
1. Mix together orange juice, zest, buttermilk, oil, egg and vanilla extract.
2. In separate bowl, mix together flour, oatmeal, sugar, soda and cinnamon.
3. Lightly mix sourdough into wet ingredients (important: over mixing sourdough makes the finished product gummy) then add dry ingredients to wet ingredients, mixing until just combined. Fold in berries. Spoon evenly into paper lined muffin cups, filling about 2/3 full. Bake at 375 for 20 to 30 minutes, or until muffins test done. Remove immediately from the tin onto a cooling rack. Make 16 standard size muffins.
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