Recipe: Whole-Grain Cinnamon Raisin Muffins

This recipe is based on one my grandmother received from a friend with a gift of sourdough starter. The whole grains are a new addition.

Makes about 10 medium-sized muffins or 12 large muffins

    • ½ cup unfed sourdough starter or starter of middling ripeness
    • 1 cup whole-wheat flour
    • ½ cup rolled oats
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup oil
    • ½ teaspoon cinnamon
    • 13 cup sugar
    • 1 egg
    • ¾ cup of raisins (or currants, if you prefer)

Preheat oven to 350 F.

Combine all ingredients being careful not to overmix. Depending on the viscosity of your starter, you may need to add some water to the batter—go slowly, adding only a quarter-cup of water at a time. Batter should still be quite thick.

Let the batter rest, the oats and raising absorbing some of the liquid in the batter as you grease the muffin tin. Scoop batter into muffin tins and bake for 20 to 30 minutes.

To read Heather's post about using sourdough starter in more than just bread, click here.

Presented by

Heather Horn is a former senior associate editor at The Atlantic.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open For 1,300 Years

It's one of the oldest family businesses in the world.

Video

What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

Video

Is Minneapolis the Best City in America?

No other place mixes affordability, opportunity, and wealth so well.

More in Health

Just In