Sourdough Oatmeal Raisin Muffins Recipes

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.

Steps:

• Heat oven to 400 degrees. Grease 12 muffin cups.
• In mixing bowl, combine all dry ingredients; mix well.
• In large bowl, combine all wet ingredients; blend well.
• Stir in dry ingredients, just until moistened. Stir in raisins.
• Spoon batter into prepared muffin cups, filling 2/3 full.
• Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from pans.

Steps:

• In a small bowl, combine oats and buttermilk.
• In a small mixing bowl, combine the egg, brown sugar and oil; stir in oat mixture.
• Combine the dry ingredients; stir into batter just until moistened.
• Fold in raisins.
• Fill greased or paper lined muffin cups three-fourths full.
• Bake at 400 degrees for 15-18 minutes or until tests done.
• Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Fill muffin tins with paper baking cups
• Combine oats and buttermilk in a bowl, let stand for 1 hour.
• Add eggs, sugar and butter, mix 30 seconds, scrape down bowl.
• Combine dry ingredients, add.
• Add raisins.
• Mix on low speed for about 15 seconds or only until dry ingredients are moistened.
• Fill muffin cups half full.
• Bake at 400 degrees for 15-20 minutes.

Steps:

• In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• In a blender container or food processor bowl, mix together the flours, brown sugar, oats, salt, baking soda and cinnamon.
• In large mixing bowl, whisk together the egg, yogurt, oil and extract; stir in the sourdough starter.
• Add the flour mixture to the egg mixture; stirring just to moisten ingredients.
• Mix in the orange zest and dried cranberries; the batter will be a thick muffin batter.
• Spray muffin tins with cooking spray and fill about 2/3 full; allow dough to rest while oven preheats.
• Preheat oven to 375 degrees and when heated, bake muffins for 30 to 35 minutes.