Oatmeal Raisin Sourdough Muffins

A perfect grab and go breakfast that is wholesome and uses some of your sourdough starter? Yep! These have great texture and flavor. I think you’ll love the ingredient list too!

Prep Time15

Cook Time25

Total Time40

Servings: Muffins

Author: Carlee

Ingredients

1 cup old fashioned rolled oats
½ cup milk
½ cup plain yogurt or additional milk
½ cup raisins
½ cup sourdough starter
⅓ cup honey or brown sugar
⅓ cup oil
1 large egg beaten
1½ cup all purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt

Instructions

Stir together 1 cup old fashioned rolled oats, ½ cup milk, ½ cup plain yogurt, ½ cup sourdough starter, ⅓ cup honey or brown sugar and ½ cup raisins right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and raisins to have a chance to soften up a bit.
Preheat the oven to 400°F and grease a 12 cup muffin tin.
Stir ⅓ cup oil and 1 large egg into oat mixture.
In a small bowl, mix together 1½ cup all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and ½ teaspoon salt.
Stir dry ingredients into wet ingredients.
Spoon into prepared muffin tin.
Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Notes

You can use sourdough discard or unfed sourdough for this recipe.
Feel free to sub in some whole wheat flour in place of the all-purpose. A half cup is a good place to start, but you can get away with a little bit more if you want to.

Nutrition

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