Ingredients
-
1
-
1
-
1/2
-
1/3
-
1
-
1/2
-
1 1/2
-
1 1/2
-
1/4
-
1/2
-
1/2
-
-
-
-
Directions
Sourdough Oatmeal Raisin Muffins, 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 dont have time to make bread Adapted from The Sourdough Cookbook by Rita Davenport which is out of print, These were the BEST oatmeal muffins I have ever made : ) We made a batch and took them to a gathering with friends at the park, and they were a hit! As a mom, I am delighted to know, they are nutritious as well as tasty Will be making these again soon!, These came out great! What a great way to use up sourdough starter Will definitely make again
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Steps
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1
Done
|
Preheat Oven to 400f (200c). |
|
2
Done
|
in a Medium Bowl, Combine Rolled Oats and Milk. Set Aside to Soak. |
|
3
Done
|
Grease 12 Muffin Cups; Set Aside. |
|
4
Done
|
Stir Sourdough Starter, Oil, Egg and Raisins Into Soaked Oats; Set Aside. |
|
5
Done
|
in a Large Bowl Mix Together Flour, Baking Powder, Baking Soda, Salt and Brown Sugar. Add Oats Mixture. |
|
6
Done
|
Stir Until Dry Ingredients Are Just Moistened; Don't Over Mix. |
|
7
Done
|
Divide Batter Among the 12 Cups. |
|
8
Done
|
Bake in Preheated Oven 20 to 25 Minutes or Until Golden Brown. Remove Promptly from Muffin Cups. |
|
9
Done
|
Can Be Served Hot or Cold. |
