1cupof any flour, oats, whole wheat, spelt, wheat bran, more all purpose, etc
In the morning
½cupcrystallized sugar, raw sugar, sucanat, etc
1teaspoonbaking soda
¼teaspooncinnamon
½cupexpeller-pressed vegetable oil, melted coconut oil, or melted butter
1egg
1cupfresh cranberries, thawed if frozen
Instructions
The night before you want to bake the muffins, combine the sourdough starter, orange juice, milk, and all the flours, including oats (if using), in a large bowl. Stir together to form a shaggy mess and heap it all together in the middle of the bowl. Cover and let sit overnight.
Also overnight, remember to thaw your cranberries if they are frozen.
In the morning, preheat the oven to 375°Fahrenheit. Grease muffin tins or line with paper cups. To the batter add the sugar, baking soda, cinnamon, oil, and egg. Stir to create a homogeneous mix, but do not overbeat. Fold in cranberries.
Spoon evenly into the muffin tins. Bake 20-25 minutes for mini-muffins and 30-35 minutes for “standard” muffins, just until beginning to brown. Remove immediately from the tin onto a cooling rack.
Notes
Troubleshooting Soaked Quick Breads
These muffins are delicious in whatever form they come out, but sometimes they don't rise as nicely as they could. This can be due to a few reasons:
If you use starter straight from the refrigerator rather than freshly-fed, domed, bubbly starter, you may experience some sagging. It won't change the flavor, though, so dig in!
Since starters vary greatly in their hydration levels, a thick starter will produce more levity than a thin, almost pourable starter. If your starter is of the thinner variety, try reducing or omitting the milk from the recipe.
Using butter will produce a denser, tighter crumb than using oil.