Sourdough Oatmeal Muffins

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been having a fun time with sourdough. More successful than in previous days, when several starters failed me because I failed them. It is a partnership, this sourdough thing. If you do your part, that little jar will be there for you.

Sourdough Oatmeal Muffins.
Sourdough Oatmeal Muffins
I have many different recipes flagged in this book. I made these muffins tonight and they are very good. Made with brown sugar and the oats, I believe some dates and walnuts will be added next time. The original recipe called for raisins and although raisins are a natural paired up with oats, I will chop the raisins.

Sourdough Oatmeal Muffins

adapted from:  Sourdough Cookery
400-degree oven - do not preheat the oven. see note below

1 c rolled old fashion oats
1 c milk

1 c flour
1 1/2 t baking powder
1/8 t baking soda
1/2 t salt
1/2 c brown sugar
1/3 c oil
1/2 c sourdough starter
1 egg

1/2 c raisins OR chopped dates
1/2 c chopped walnuts

Combine the oats and milk, let sit at room temperature for 1 hour.

Note: You can also pour milk over oats and refrigerate covered before you go to work and they are perfect when you come back home to make dinner. Or the night before, for breakfast the next day.

In a medium-size bowl, combine flour through brown sugar. Whisk to combine and break up any lumps.

Add oil and egg to the oat mixture, mix well.

Combine wet and dry ingredients, mix well. Add fruit and nuts if using, stir in well. Divide batter into 12 prepared muffin cups. Let rise while preheating the oven.

Bake 20-25 minutes or until done in your oven.


Sourdough Oatmeal Muffins, fresh and ready to serve.

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