Sourdough Oatmeal Muffins

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.

2. In a mixing bowl, combine the sourdough starter, rolled oats, and milk. Let the mixture sit for 10-15 minutes to allow the oats to soften.

3. In a separate bowl, beat the egg and sugar together until well combined. Stir in the melted butter.

4. Add the egg mixture to the sourdough mixture and mix until just combined.

5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

7. If desired, fold in the raisins or nuts gently.

8. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

9. Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

11. Serve the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.