Orange, cranberries come together with just a hint of spice in these oatmeal sourdough muffins. They are a perfect grab and go breakfast or fun healthier brunch treat.













Yield: 12 muffins Author: Cooking With Carlee Print Recipe Cranberry Oatmeal Sourdough Muffins Orange, cranberries come together with just a hint of spice in these oatmeal sourdough muffins. They are a perfect grab and go breakfast or fun healthier brunch treat. prep time: 15 MINS cook time: 25 MINS total time: 40 mins ingredients:

1 cup rolled oats

1/2 cup orange juice

1/2 cup plain yogurt

1/2 cup dried cranberries

1/2 cup sourdough starter

1/3 cup brown sugar

1/3 cup oil

1 egg

1 1/2 cup flour (I usually use a mix of all purpose and whole wheat)

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

dash of nutmeg

1/2 tsp salt instructions Stir together oats, orange juice, yogurt and dried cranberries right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and cranberries to have a chance to soften up a bit. Preheat the oven to 400 F and grease a 12 cup muffin tin. Stir sourdough starter and brown sugar into oats. In a small bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir oil and egg into oat mixture. Then stir in dry ingredients until just mixed. Spoon into prepared muffin tin. Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack. http://www.cookingwithcarlee.com/2016/11/cranberry-oatmeal-sourdough-muffins.html Copyright: Cooking With Carlee 2018 Created using The Recipes Generator

Muffins are a great grab and go breakfast for busy mornings. They are also a quick and easy way to serve guests. So I made a bunch for my sister's bridal shower brunch. We love to have some in the freezer anyway, then we are about 20 seconds away from a breakfast Jax loves. The best part is these muffins are pretty darn healthy, so you don't have to feel bad about it.These muffins come together really quickly, so don't let the sourdough part scare you off. It is a great use for some spent sourdough when you go to refresh it. Then there is the oatmeal and yogurt to help make these a well-balanced choice. You even get some fruit in the orange juice and cranberries. Woo-hoo!These would also be a perfect breakfast for Thanksgiving morning. Bake them the day ahead to free up your oven if you eat at lunch or bake them fresh if you eat a little later. Either way your guests will have a little something to eat, but not too much.We don't want to spoil the big meal later! Again, whatever are left can be thrown in a freezer bag for another day. Perfect!