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
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