Community Pick
Sourdough Oatmeal Raisin Muffins
photo by under12parsecs
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
24 muffins
- Serves:
- 12
ingredients
- 2 cups rolled oats
- 2 cups milk
- 1 cup sourdough starter
- 2⁄3 cup canola oil
- 2 egg, beaten
- 1 cup raisins
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
directions
- 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.
Questions & Replies
Reviews
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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.
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I thought these muffins were great. They're not too sweet; they're very moist, and the crumb is light and open. However, I felt the flavor needed tweaking and added some vanilla, cinnamon, nutmeg, ginger and grated orange zest. I subbed frozen blueberries for the raisins. My yield was 15 muffins in cast iron pans that are not quite as big as standard muffin tins. I preheated the oven to 400° but reduced the temperature to 375° to bake the muffins. They were done in 19 minutes.
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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!
see 16 more reviews
Tweaks
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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!
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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!
RECIPE SUBMITTED BY
I am a semi-retired graphic designer and American ex-pat living on 2.5 acres on a beautiful river in the country. Now that I am semi-retired (and my husband is retired) we have time and no money so we are baking everything from scratch and have started a vegetable garden.
I don't bother with cookbooks much now that I've found Recipezaar. Hardly a day goes by that I don't make something from the Zaar and my husband often asks "what are we going to make today".
Mid-way through 2009 my husband found out he had a gluten allergy so we've been experimenting and tweaking gluten-free recipes with mostly great results.
We go out with a walking group every second week, there is so much beautiful scenery on New Zealand's West Coast.