I’m more of a yeast bread or flat bread type of cook – I often don’t have good luck trying to make cakes, muffins or cookies, although, I can usually manage turning out a loaf of zuchinni or banana bread – sometimes I can nail a pie…
So imagine my total THRILL when my first stab at making sourdough muffins turned out nice and tasty and baked up like they should, at my high altitude, after I read a lot of recipes and on the fly, substituted in what I had on hand…
Note* the following made at high altitude, with gluten free flour someone gave me and I needed to haul out of the freezer to make room for other stuff – the sourdough starter I have was made with hard red winter wheat.
- 1 cup sourdough starter
- 1/2 cup milk
- 1/2 cup of raisins/dried cranberries
- 1 cup of rolled oats
- 1/3 cup of molasses crystals (or 1/3 cup of brown sugar if you have such fancy baking goods on hand – – – LOL)
- 1/3 cup of cooking oil (I used avocado)
- 1 egg
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- Stir together the sourdough starter, milk, rolled oats and raisins/cranberries. Let sit to soften oats/fruit.
- In separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Grease or line your muffin pans (IF I hadn’t been cautious about filling/overfilling them, this recipe would have made 12 regular sized muffins, I ended up using my 3rd muffin tin of 6, and filled 4 of the holes – so I actually made 16 just under regular size muffins.)
- Preheat your oven (I used my toaster oven) to 400˚.
- Add the brown sugar or molasses crystals, oil, & egg to the soaking oat/fruit mixture.
- Once blended, add the dry ingredients just until the mix is blended.
- Spoon into muffin pans, bake for 20-25 minutes (mine were done in 20 mins.)
- Immediately dump out of pan, onto cooling rack, once cool, store in your oversized cookie jar that doesn’t fit anywhere else but on the one counter space you thought you might use for sprouting/fermenting projects….LOL
They are nummy, nummy and I’ll be playing with the fruit amounts, adding in nuts/etc. And report back in – but overall? Really happy with how well this first ‘attempt’ at it went – 🙂
I managed to look through several recipes for sourdough muffins and did the various calculations for batch size, substitutions etc., and didn’t book mark all the recipes I looked at – so sorry – no ‘inspiration’ credit line – 🙂