I think I’m in a phase… I’m just not sure which phase I’m in. Perhaps it’s my orange creamsicle phase.
That’s a perfectly good summer phase, right? I mean creamy and citrusy and yummy seems like a pretty decent phase to be in.
But I am pretty sure I’m in a sourdough muffin phase too. I mean I have my starter, Bertha, and she likes to be fed regularly.
She has to share the fridge with other food, so she is only allowed to get so big. So she nicely helps make delicious pizza dough and plenty of yummy muffins to keep her size in check.
So what do you do when you are caught between to phases? Let them collide and see what deliciousness results, of course!
My brother K.C. has been begging for Egg Benedict Tarts ever since he saw a picture of them. So I hosted a breakfast for family dinner. A breakfast for dinner feast needs to end with an appropriate dessert of cinnamon rolls and muffins.
A perfect time to experiment!! I had been thinking of these muffins for a few weeks now, so I was really excited to have a good chance to give them a go.
|My little helper loves to make muffins with me!|
They were delicious! I love the texture of these muffins.
The oatmeal really softens and leaves with fluffy soft muffins. There is a nice orange flavor and a vanilla undertone.
Of course the creamy vanilla chips add a nice contrast. Like we have been doing with most of our muffins lately, we enjoyed a few when they were fresh and froze the rest.
Little Dude gets to pick a muffin in the morning to heat up for his breakfast. I may have nabbed a couple of these out of the freezer too. Delish!
1 cup rolled oats
1/2 cup sourdough starter, straight from the fridge is fine
1/2 cup plain yogurt
1/2 cup orange juice
finely grated zest of one orange
1/3 cup sugar
1 cup flour
1/2 cup white whole wheat flour (or additional all-purpose)
1/3 cup oil
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 cup vanilla chips
- Stir together oats, orange juice, orange zest, vanilla and yogurt right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats to have a chance to soften up a bit.
- Preheat the oven to 400 F and grease a 12 cup muffin tin.
- Stir sourdough starter and sugar into oats.
- In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
- Stir oil and egg into oat mixture.
- Then stir in dry ingredients until just mixed. Fold in vanilla chips.
- Spoon into prepared muffin tin.
- Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.