Sourdough Oatmeal Muffins

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups flour (i use 1/2 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

Recipe

• 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.