Behold the muffin–palm sized bit of goodness. Sourdough Oatmeal-Raisin Muffins feature a tender interior studded with dots of dried fruit and whole-grain wholesomeness with a delicate sourdough tang surrounded by a sturdy outside. They’re easy to eat, nutritious and beloved by youngsters and oldsters alike.
Soak oats in milk for 1 hour (or leave in the refrigerator overnight if that works better).
Preheat oven to 375ºF. In a bowl, combine flour, baking powder and salt. Set aside.
Add remaining ingredients to oatmeal mixture one at a time, stirring vigorously after each addition. Add flour mixture just before the raisins.
Prepare muffins tins by spraying with cooking oil or fitting with liners. Fill muffin tins 2/3 full. Bake for 15–20 minutes or until lightly browned.
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These were great! I’m always looking for good sourdough recipes and this one is definitely a keeper. Hubby won’t eat raisins so I used mini chocolate chips and cinnamon chips. Yummy!
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