Sourdough Oatmeal Raisin Muffins Recipes

OATMEAL RAISIN MUFFINS

Oatmeal Raisin Muffins image

Whenever I share these spiced muffins, they're snapped up in a hurry.-Clyde Blount, Pearl, Mississippi

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 cup quick-cooking oats
1-1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup packed brown sugar
1/3 cup vegetable oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins

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.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

SOURDOUGH OATMEAL MUFFINS

Sourdough Oatmeal Muffins image

These are not the cake like muffins. They are hearty, moist muffins that will stick with you throughout the morning. A bowl of cranberry oats in a muffin. Top these off with orange marmelade for a great breakfast treat. Please note: When baking with sourdough please remember that you may need to do some adjustments with the amount of flour used.

Provided by PaulaG

Categories Quick Breads

Time 50m

Yield 16 muffins

Number Of Ingredients 14

Ingredients

1 1/2 cups flour (I use 1/2 white flour and 1/2 whole wheat pastry flour.)
1 cup rolled oats
1/4 cup Splenda brown sugar blend, or
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup canola oil
1 cup plain yogurt
2 teaspoons orange extract or 2 teaspoons vanilla extract
1 cup sourdough starter, freshly fed
1 tablespoon orange zest
1/2 cup dried cranberries

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.

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