Sourdough Oatmeal Muffins

• 1 1/2 cups flour (I use 1/2 white flour and 1/2 whole wheat pastry flour.)
• 1 cup rolled oats
• 1/4 cup Splenda brown sugar blend, or
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 egg, slightly beaten
• 1/4 cup canola oil
• 1 cup plain yogurt
• 2 teaspoons orange extract or 2 teaspoons vanilla extract
• 1 cup sourdough starter, freshly fed
• 1 tablespoon orange zest
• 1/2 cup dried cranberries

1. In a blender container or food processor bowl, mix together the flours, brown sugar, oats, salt, baking soda and cinnamon.
2. In large mixing bowl, whisk together the egg, yogurt, oil and extract; stir in the sourdough starter.
3. Add the flour mixture to the egg mixture; stirring just to moisten ingredients.
4. Mix in the orange zest and dried cranberries; the batter will be a thick muffin batter.
5. Spray muffin tins with cooking spray and fill about 2/3 full; allow dough to rest while oven preheats.
6. Preheat oven to 375 degrees and when heated, bake muffins for 30 to 35 minutes.

flour, rolled oats, brown sugar, brown sugar, salt, baking soda, cinnamon, egg, canola oil, plain yogurt, orange, sourdough starter, orange zest, cranberries

Taken from www.food.com/recipe/sourdough-oatmeal-muffins-213729 (may not work)