Monday, July 29, 2019

Sourdough Oatmeal Raisin Muffins #MuffinMonday

The fresh tang of sourdough combines with the heartiness of oats and the sweetness of raisins for a muffin so delicious and moist you won't want to stop at one.


It is Muffin Monday and what a great lineup today........


Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

The Muffins that I'm sharing today start with your sourdough discard.  I jumped onto the sourdough bandwagon a couple of months ago and I hate throwing away the discard.  This has resulted in my quest to find sourdough recipes that I can make with it instead.


I found this recipe on Food.com.  The author's notes state that it is originally adapted from The Sourdough Cookbook by Rita Davenport which is no longer in print.  I made this recipe  pretty much as written by Yankiwi.

It is made in the traditional muffin method whereas you mix together the wet ingredients in one bowl, the dry ingredients in another and then combine the two.  This recipe results in an amazing recipe that is going to make a lot of appearances in this household.  Can't wait to try different flavor combos.





Sourdough Oatmeal Raisin Muffins

Yield: 12 servings
Author:
prep time: 15 Mcook time: 20 Mtotal time: 35 M
The fresh tang of sourdough combines with the heartiness of oats and the sweetness of raisins for a muffin so delicious and moist you won't want to stop at one.

ingredients:

  • 1 c. old fashioned oat
  • 1 c. milk of choice
  • 1/2 c. sourdough discard
  • 1/3 c. canola oil
  • 1 egg
  • 1/2 c. raisins
  • 1 1/2 c. flour
  • 1 1/2 t. baking powder
  • 1/4 t. baking soda
  • large pinch of salt
  • 1/2 c. brown sugar

instructions:

How to cook Sourdough Oatmeal Raisin Muffins

  1. Combine oats and milk in a bowl.  Set aside to soak for a few minutes.  Stir in the sourdough discard, oil, eggs and raisins.
  2. In a second bowl combine the flour, baking powder, baking soda, salt and brown sugar.  
  3. Stir the wet ingredients into the dry ingredients just until combined.
  4. Divide between a 12 cup muffin pan that has been treated with baking spray.
  5. Bake in a preheated 400* oven for 20 minutes, until golden brown and a skewer inserted in the center removes cleanly.

NOTES:

Adapted from a recipe on Food.com submitted by Yankiwi
Calories
236.09
Fat (grams)
7.27
Sat. Fat (grams)
0.89
Carbs (grams)
30.34
Fiber (grams)
1.08
Net carbs
29.26
Sugar (grams)
12.77
Protein (grams)
3.69
Sodium (milligrams)
128.75
Cholesterol (grams)
17.13
#muffins, #sourdough, #oatmeal, #raisins
Breads, Muffins, Breakfast, Snacks
American
Created using The Recipes Generator

6 comments:

  1. Oatmeal and raisins are a match made in cookie heaven, so why not muffins! Love the addition of the sour dough starter for even more flavor, Wendy.

    ReplyDelete
  2. I hate tossing discard too! Great muffins. I used to make a lot of waffles with my discard.

    ReplyDelete
  3. Muffins are such a great way to use sourdough discard! These sound fabulous.

    ReplyDelete

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