Preheat oven to 400°F and grease enough muffin tins for 12 muffins.
In a large bowl, mix together oatmeal, milk, yogurt, sugar, cherries and sourdough starter. You may continue immediately, but I prefer to let this step sit for about 10 minutes to let everything soften a bit if I have the time.
Stir in the oil, egg and almond extract.
In a small bowl, mix together the flours, and baking powder. Stir into wet ingredients until just mixed. Fold in the chocolate chips and then spoon into the prepared muffin tin.
Bake for about 20 minutes or until golden and a toothpick tests done.
Cool in muffin tin for about 10 minutes and then remove to a wire rack to cool completely.
Store in an airtight container for a few days on the counter or freeze until ready to eat.
Notes
You can use starter fresh from the fridge or discard when you feed your starter.Readers have had success using maple syrup or honey in place of the granulated sugar.