Sourdough Oatmeal Chocolate Chip Muffins

It’s no secret I love sourdough! I am always trying to find new ways to use my sourdough starter in baking. Sure, I have my favourites, like these crackers, or these soft pretzels, but I’m always on the lookout for new uses.

When I realized that I needed to make some more sourdough bread, I was immediately looking for a new recipe to use with my discard starter. I hate throwing any sourdough starter away, so I think it’s a good plan to have some kind of recipe rotation of discard recipes that I can whip up when I need them.

This recipe was just what I needed. I had Paul peruse my Pinterest board (and I just minorly geeked out at my own alliteration… yay for being an English teacher!), and he said that these were the first things that sounded good. Perfect!

You can make these muffins with pantry staples. Also, if you are not a regular yogurt buyer, like me, just swap the yogurt out with more milk, or sour cream. I used sour cream, and added just a touch more sugar to offset the sour cream in the sourdough recipe.

These muffins take no time at all to make, and you can have fresh muffins on the table in less than an hour. Win-win!

Ingredients

Yield: 12-14 muffins

1 c. rolled oats
½ c. milk
½ c. plain yogurt
1 tsp. vanilla
½ c. sourdough starter
1/3 c. sugar
1½ c. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1/3 c. oil (I used canola)
1 egg, beaten
¾ c. chocolate chips

Preheat the oven to 400°F. Grease and flour a 12-cup muffin tin. Set aside.

In a large mixing bowl, combine the oats, milk, yogurt, and vanilla. Make sure oats are thoroughly combined. Set aside to soften while you prepare the rest of the ingredients. (You can also do this step before preheating the oven, if desired.)

Stir the sourdough starter and the sugar into the oat mixture.

In a small mixing bowl, combine flour, baking powder, baking soda, and cinnamon, and salt. Whisk until combined.

Stir oil and egg into the oat mixture, and combine well.

Fold in dry ingredients until just mixed, then add the chocolate chips, and fold in again.

Spoon batter into the prepared muffin tin. For huge muffins, evenly divide all batter into muffin cups. I wanted normal-sized muffins, so I spooned about ¼ cup of batter into all cups. I had batter left over, (about 2 muffins worth), so I just greased a large ramekin, and made 1 jumbo muffin.

Bake in the preheated oven until golden brown, about 20-25 minutes. Remove from muffin tin and cool on a wire rack.

Advertisements

Sugar Cookie Bars

This came about from a craving for sugar cookies, but without the desire to make the dough, cool, roll, cut, and bake. I wanted something plain and simple, easy to make, with delicious results.

These cookie bars are just that. The dough takes about five minutes to whip up, you press it all into a pan, then bake, cool, and top with the frosting that also comes together in a flash.

I got the recipe here, and I am so glad I finally gave these a go! They have been on my Pinterest boards forever, and were desperately crying out for me to make them. They are soft, chewy, and just everything you want in a simple sugar cookie. Not going to lie, I cut the bars into 16 pieces, so slightly smaller than the recipe calls for, but I feel like 16 is the perfect number. Paul was also watching, and he was very excited for a big piece of a cookie bar. (He also basically licked the bowl clean when I finished spreading the frosting… What can I say? The man loves his sweets!)

Go make these! Please, you need them in your life!

Ingredients

Yield: About 12-16 bars, depending on cut size

For the cookie dough:

½ c. butter, softened
1 c. sugar
2 tbsp. sour cream
1 egg
½ tsp. vanilla
2½ c. flour
½ tsp. baking powder
½ tsp. kosher or sea salt

For the frosting:

½ c. butter, softened
4 c. icing sugar
4-6 tbsp. whipping cream (milk works as well, just use less)
½ tsp. vanilla
Pinch kosher or sea salt
Food colouring (if desired)
Sprinkles (if desired)

Preheat the oven to 375°F. Line a 9 x 13 pan with parchment paper, set aside.

In the bowl of a mixer with the paddle attachment, cream the butter and sugar until pale and well-combined.

Add in the sour cream, egg, and vanilla, and mix again. Add in the flour, salt, and baking powder, and mix on low speed until completely incorporated and a cohesive dough forms.

Press into the prepared baking pan in an even layer. Bake in the preheated oven for 16-17 minutes. If the edges start to turn brown, take out of the oven immediately.

Let cool completely before frosting.

While the cookie bars are cooling, make the frosting.

In the bowl of a mixer with a whisk attachment, whip the butter until creamy. Add in the icing sugar, a half cup at a time, adding in the vanilla and a little bit of milk or cream at a time to get to the right consistency (it should be spreadable, but not too thin). Add in the food colouring, and whip until cohesive.

Spread onto the cooled cookie bars, then remove from pan (the parchment paper is helpful here…. handles!) and slice into bars. Store in the refrigerator for firmer icing, or at room temperature for softer icing.