Orange and cranberries come together with just a hint of spice in these oatmeal sourdough muffins. They are a perfect grab and go breakfast or fun healthier brunch treat.
Stir together oats, orange juice, yogurt and dried cranberries right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and cranberries 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 brown sugar into oats.
Stir oil and egg into oat mixture.
In a small bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir dry ingredients into wet ingredients until just mixed.
Spoon into prepared muffin tin.
Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
Notes
You can use sourdough starter fresh from the fridge or sourdough discard for this recipe. It does not need to be fed starter.Try using a mix of all purpose flour and whole wheat flour if you would like.