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!
Servings: 12 Muffins
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 oats, milk, yogurt, sourdough discard, sugar and 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 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.
- 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
Serving: 1Serving | Calories: 210kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 205mg | Fiber: 2g | Sugar: 10g
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