Sourdough Oatmeal Raisin Muffins Recipes

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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

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.

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.

BUTTERMILK-OATMEAL-RAISIN MUFFINS



Buttermilk-Oatmeal-Raisin Muffins image

This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.

Provided by GVIGUE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 8h40m

Yield 12

Number Of Ingredients 12

1 cup buttermilk
1 cup rolled oats
½ cup raisins
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons wheat germ
⅓ cup butter
¼ cup packed light brown sugar
1 tablespoon honey
1 egg

Steps:

  • Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
  • Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
  • Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
  • Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
  • Divide batter evenly into the prepared muffin tin.
  • Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.6 g, Cholesterol 29.9 mg, Fat 6.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 208.2 mg, Sugar 10.6 g

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

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.

CARAMELIZED OATMEAL RAISIN MUFFINS



Caramelized Oatmeal Raisin Muffins image

Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor.

Provided by Chantal Pare'

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

¼ cup butter
⅔ cup rolled oats
⅔ cup brown sugar, divided
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅔ cup water
1 ½ cups all-purpose flour
⅓ cup rolled oats
4 teaspoons baking powder
2 teaspoons wheat germ
1 egg, lightly beaten
1 cup evaporated milk
1 ⅓ cups raisins
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  • Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
  • In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.2 g, Cholesterol 31.8 mg, Fat 6.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 181.5 mg, Sugar 25 g

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