Sourdough Bran Muffins Recipes

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SOURDOUGH OATMEAL RAISIN MUFFINS



Sourdough Oatmeal Raisin Muffins image

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

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

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



Sourdough Banana Muffins image

I love recipes that help you to cut down on food waste. These sourdough banana muffins do that in two ways.

Categories     breakfast     dessert

Time 40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 c. Organic All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Unrefined Sea Salt
3/4 tsp. Ground Cinnamon
1/2 c. Salted Butter, Softened
1/4 c. Cane Sugar
3 Medium Very Ripe Bananas
2 whole Large Eggs
1 tsp. Pure Vanilla Extract
1 c. Active Sourdough Starter Or Discard
1 c. Dark Chocolate Chips

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



Sourdough Bran Muffins image

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

1 cup boiling water
1/2 cup oil
2 cups Kellogg's all-bran cereal
1/2 cup sugar
1/4 cup molasses
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs, well beaten
2 1/2 cups flour

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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