Recipe by Yankiwi
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
Top Review by azlinms
Loved it! Used 1 cup buttermilk instead of milk as suggested and 1/2 cup dark chocolate chips instead of the raisins. Also made it gluten free by subbing in Bob's 1 to 1 baking flour. Ended up with a super moist muffin that wasn't too sweet, so my kids could happily eat it for dessert. A keeper of a recipe, thanks!
- 1 cup rolled oats
- 1 cup milk
- 1⁄2 cup sourdough starter
- 1⁄3 cup canola oil
- 1 egg, beaten
- 1⁄2 cup raisins
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup brown sugar
Directions See How It's Made
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine rolled oats and milk. Set aside to soak.
- Grease 12 muffin cups; set aside.
- Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
- In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
- Stir until dry ingredients are just moistened; don't over mix.
- Divide batter among the 12 cups.
- Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
- Can be served hot or cold.