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Sourdough Oatmeal Muffins

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“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.”
READY IN:
50mins
YIELD:
16 muffins
UNITS:
US

Ingredients Nutrition

Directions

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

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