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    You are in: Home / Recipes / Sourdough Oatmeal Raisin Muffins Recipe
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    Sourdough Oatmeal Raisin Muffins

    Sourdough Oatmeal Raisin Muffins. Photo by under12parsecs

    1/3 Photos of Sourdough Oatmeal Raisin Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Yankiwi's Note:

    These muffins are moist and delicious, even when a few days old. They are quick and easy to make when you want to revitalize your sourdough starter but don’t have time to make bread. Adapted from The Sourdough Cookbook by Rita Davenport which is out of print

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 400°F (200°C).
    2. 2
      In a medium bowl, combine rolled oats and milk. Set aside to soak.
    3. 3
      Grease 12 muffin cups; set aside.
    4. 4
      Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
    5. 5
      In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
    6. 6
      Stir until dry ingredients are just moistened; don't over mix.
    7. 7
      Divide batter among the 12 cups.
    8. 8
      Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
    9. 9
      Can be served hot or cold.

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    Ratings & Reviews:

    • on August 22, 2014


      Yum! I was excited to find a sourdough muffin recipe that doesn't begin with an overnight preferment -- I'm never that organized. These were easy, perfectly chewy/dense with a good rise, and a great basic recipe to start from if you want to change up the add-ins. I subbed the raisins for a diced granny smith apple and added cinnamon, cloves and nutmeg this time; I might try with blueberries. Or zucchini/choc chips. Or pumpkin and raisins. Or dried cranberries and orange zest. A streusel topping would just send these over the edge, too...the possibilities are endless. :) Thanks for a great recipe!

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    • on March 10, 2014


      I have made these twice now with only change being that I use 1 c frozen blueberries in place of the raisins. I get 12 regular size muffins and about 12-15 mini muffins from one recipe. These muffins are moist and delicious; plus they are a great way to use some starter.

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    • on February 21, 2012


      Mmmm... These are wonderfully moist and flavorful. I used buttermilk and added cinnamon and clove. I also ran out of raisins, so I added some toasted pecans. Heavenly.

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    Read All Reviews (9)


    Nutritional Facts for Sourdough Oatmeal Raisin Muffins

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 416.2
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 2.2 g
    Cholesterol 36.6 mg
    Sodium 376.6 mg
    Total Carbohydrate 62.7 g
    Dietary Fiber 2.6 g
    Sugars 25.1 g
    Protein 7.7 g

    The following items or measurements are not included:

    sourdough starter

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