Sourdough Oatmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. In a blender container or food processor bowl, mix together the flours, brown sugar, oats, salt, baking soda and cinnamon.
2. In large mixing bowl, whisk together the egg, yogurt, oil and extract; stir in the sourdough starter.
3. Add the flour mixture to the egg mixture; stirring just to moisten ingredients.
4. Mix in the orange zest and dried cranberries; the batter will be a thick muffin batter.
5. Spray muffin tins with cooking spray and fill about 2/3 full; allow dough to rest while oven preheats.
6. Preheat oven to 375 degrees and when heated, bake muffins for 30 to 35 minutes.
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