Now that the cool weather has arrived, bringing baking season with it, I decided to unearth my sourdough starter from its burial spot in the back of the fridge. Normally, I feed it and bake with it about once a week, storing it in the fridge instead of on the counter, but not so much during the summer months. As such, I needed to feed it several times to revive it. Every time you feed the starter, you remove an equal amount and use it or toss it. I try never to toss it!
This recipe for Sourdough Oatmeal Raisin Muffins caught my attention, so I decided to try it. I had a cup and a half of starter to use, so I made a triple batch. Of course, I changed things up a bit to make it my own. As soon as I popped the pans in the oven, I realized that I had forgotten to add the starter! Thankfully, they turned out well anyway.
However, I still had the starter and decided to make another batch the next day. The taste was similar to the first batch, but I liked the texture better. They seemed to be lighter, and I knew these muffins would be made over and over again. We always have the ingredients on hand, and they are a great breakfast (toasted with butter) or snack for the kids to pack for school. And, also importantly, they freeze well!
Here's my version, if you like raisins, add them in with the batter instead of using the jam. Yield 2 1/2 dozen muffins.
Preheat oven to 400 degrees Fahrenheit. Combine oats and milk and set aside to soak. Place liners in muffin pans (they make clean up easier, as the jam can make things sticky.) Stir sourdough starter, applesauce, oil, and eggs into oatmeal mix and set aside. In a large bowl, combine flour, cinnamon, baking powder, baking soda, salt, brown sugar, and coconut. Add in the oat mixture and stir until just combined. Fill liners half-way with the batter. Add 1 tsp of jam to each, then fill with remaining batter. Bake for 20 to 25 minutes or until golden brown.
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