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.

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No-Bake Chocolate Oat Bars

This summer has been a hot one! I haven’t wanted to turn on the oven at all (can you blame me?) because we don’t have air conditioning. Every time I turn on the oven, the whole house heats up and becomes some sort of hellish heat-sink.

These are a great alternative to a baked dessert. They don’t take a lot of time to whip up, and they are delicious, and simple. Mine didn’t turn out exactly like the original post, because I overestimated the amount of oatmeal, and put a bit too much on the bottom, so there was a thin layer of oatmeal on the top.

I’m not going to waste your time in this heat wave! Go make these, because they are easy, quick, and taste amazing!

Ingredients

Yield: 12-16 bars (depending on cut size)

1 c. butter
½ c. brown sugar, packed
1 tsp. vanilla
3 c. rolled oats
½ tsp. cinnamon
¼ tsp. salt
1 c. chocolate chips
¾ c. chunky peanut butter

Line an 8 x 8 pan with parchment paper and set aside.

In a medium saucepan, combine the butter, brown sugar, and vanilla. Heat over low heat until butter melts and sugar dissolves.

Add the oats, cinnamon, and salt. Cook, stirring constantly, for 4 to 5 minutes. Take off the heat.

Pour half of the oat mixture into the pan, spread out evenly, and press down.

In a small, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on 20 second increments, stirring constantly, until smooth and combined. Pour 4/5 of the chocolate mixture over the oatmeal.

Top with the remaining oats, then drizzle the remaining chocolate over the top of the oats. Refrigerate for 4 hours, or until set, then slice, and serve.

Chewy Oatmeal Cookies


There is nothing like a good oatmeal cookie. The classic, old-fashioned taste in a perfectly modern setting.

I am an oatmeal fan. Now, I don’t mean in the sense of eating oatmeal all the time for breakfast, but I love oatmeal in baking. It’s so versatile! Need a binder for a burger patty? Oatmeal! Need breakfast? Oatmeal! Need something else to add to your cookies? Oatmeal!

You get the jist. Oatmeal is such an excellent complement to many flavours, but it really can stand up on its own, and I love that. These cookies are celebrating all things classic oatmeal.

Oatmeal!

I found the original recipe here, and I love it! I mean, a good cookie is a good cookie, and sometimes, oats just need their time to shine as well as chocolate chips, am I right?

Ingredients

Yield: 3 dozen cookies

1 c. butter, at room temperature
1 c. sugar
½ c. brown sugar
1 egg
2 tsp. vanilla
1 2/3 c. flour
1 tsp. cinnamon
¾ tsp. baking soda
¼ tsp. salt
1/8 tsp. baking powder
1/8 tsp. nutmeg
1½ c. quick cooking oats

Preheat oven to 350°F. Line a sheet tray with parchment paper or Silpat if desired. (I didn’t, and my cookies didn’t stick.)

Cream together the butter, sugar, and brown sugar. Add in the egg and vanilla, and combine well.

In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Add to butter mixture, and mix until flour is combined.

Fold in the oats until thoroughly incorporated.

Using a teaspoon or small scoop, form dough balls and place them on the prepared baking sheet about 1-2 inches apart.

Bake in the preheated oven for 10-12 minutes, until center looks just set. Cool on pan for 5 minutes before transferring to a wire rack to cool completely.