Prep 20 mins
Cook 20 mins
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
- 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
- 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.
Please note that your Nutrition information gives 416 calories and one assumes that this is for one muffin but if look closely, you find it says "6 portions". and "12 muffins". Unless you're a lumberjack, one of those muffins is enough! I tried to correct this on the recipe but I'm not sure it worked. What this means is that if you make one dozen muffins, one muffin is not 416.2 calories, but a very reasonable 208.
Love these. Made them a second time with these changes: soy milk, melted coconut oil, increased oats 1/2 cup and reduced flour 1/2 cup. Had to reduce cooking time to 18-20 mins as it browned more quickly. Delicious!
these are incredible. I made a couple changes: 1 cup of sourdough starter and 1/2 cup milk (just reversed the two in quantity, I had a lot of starter to use up) also I used melted butter instead of oil. and I added a teaspoon of cinnamon because if you've alredy got oatmeal and raisins... These are a keeper!