Can you tell how famously Bertha and I have been getting along? We have been having the best time. We loved the Oatmeal Raisin Sourdough Muffins so much, that I couldn't help but to switch them up and make a new version. I gave away half of that first batch, but Jax and I had the rest of them gone in a couple of days. We each had one for breakfast and shared another for snack two days in a row. Then he wanted more muffins, more muffins it was!
At least there are plenty of good for you ingredients in them, so you don't have to feel too overly guilty! I had to spend a couple of days at the lab, so I knew we would have plenty of help eating this batch. Jax got to have a couple and the rest made the road trip with me to the lab. My coworkers are always more than happy to try out a new recipe.
There was only one or two left in the bag by that afternoon. Why is it that nobody ever wants to take the last one? They'd rather let it go to waste than be the one to finish something off! Crazy kids!
Have I told you that I have the best little helper? He loves to help in the kitchen, he is a great taste tester and now he is a photographer too. He wanted to take pictures with his phone too. (Of course it's just my old phone with all calling capabilities turned off!)
Oatmeal and Chocolate Chip Sourdough Muffins
makes 12 muffins
1 cup rolled oats
1/2 cup milk
1/2 cup plain yogurt (you can omit this and sub in milk if you don't have yogurt on hand)
3/4 cup mini chocolate chips
1/2 cup sourdough starter
1/3 cup sugar
1/3 cup oil (any cooking oil, melted butter or coconut oil work fine)
1 egg, beaten
1 cup flour
1/2 cup white whole wheat flour (can sub in all-purpose if you prefer)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
- Stir together oats, milk, vanilla and yogurt right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats to have a chance to soften up a bit.
- Preheat the oven to 400 F and grease a 12 cup muffin tin.
- Stir sourdough starter and sugar into oats.
- In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
- Stir oil and egg into oat mixture.
- Then stir in dry ingredients until just mixed. Fold in chocolate chips.
- Spoon into prepared muffin tin.
- Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.