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 don't have time to make bread. Adapted from The Sourdough Cookbook by Rita Davenport which is out of print
Provided by Yankiwi
Categories Breakfast
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
SOURDOUGH BANANA MUFFINS
Steps:
- Preheat oven to 350°F. Grease a 12-cup muffin tin.In a small bowl, whisk flour, baking soda, salt, and cinnamon.In a large bowl, using a hand mixer, cream the butter and sugar until light colored and fluffy. Add bananas and beat until they're well "mashed." Add eggs and vanilla and beat until well combined.Add sourdough starter and beat on low just until combined. Then add the flour mixture and beat again on low just until combined. Gently fold in chocolate chips.Divide batter evenly between the muffin tins. If muffin cups are on the small side, you may need to bake excess batter in a ramekin.Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.Cool in the muffin tin on a wire cooling rack for 10 minutes. Run a knife around the edges of the muffins to loosen. Invert onto the cooling rack.Serve with good quality butter. Store any leftovers in an airtight container.Recipe adapted from my Sourdough Banana Bread recipe, which was adapted from a recipe from Pinch My Salt.
SOURDOUGH BRAN MUFFINS
My favorite bran muffin recipe. The muffins are moist and delicious. Sometimes I add raisins. This batter will keep in the refrigerator for up to 2 months.
Provided by Miss Annie
Categories Quick Breads
Time 40m
Yield 12-16 muffins
Number Of Ingredients 9
Steps:
- Pour the boiling water over the oil and cereal.
- Mix and let cool.
- Add the remaining ingredients and mix well.
- Store in a covered container in refrigerator.
- When ready to bake, DO NOT STIR, just dip out enough for greased muffin tins.
- Bake at 400 degrees F for 25 minutes.
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