These were yummy however they were a little dense and not very sweet so next time I think I will add a bit more milk to loosen up some of the denseness and also maybe add a little more sugar to sweeten them up. I topped some with peanut butter chips . . .

and some with semisweet chips and the ones topped with the semisweet were better, at least for me. Another fun way to use some sourdough discard.

1 cup old fashioned oats

1/2 cup milk

1/2 cup yogurt or sour cream

1/2 cup sourdough starter

1/3 cup brown sugar

1/3 cup oil

1 egg

2 tablespoons peanut butter

3/4 cup flour

1/4 cup cocoa

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup peanut butter chips

additional peanut butter chips and/or semisweet chocolate chips for topping

1 Preheat oven to 400 and line a muffin tin with paper liners.

2 In a large bowl, stir together oats, milk, yogurt or sour cream, sourdough starter, and sugar. Then stir in oil, egg, and peanut butter.

3 In another bowl, whisk together flour, cocoa, wheat flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients and stir just until combined. Fold in peanut butter chips.

4 Scoop into prepared pan and bake for about 15 – 20 minutes.

5 Cool in pan for about 5 minutes before removing to wire rack to cool completely.

YIELD: about 1 dozen

recipe from Cooking with Carlee