As many of you know, I don't like to 'discard' any sourdough starter. By keeping my starter in the fridge, I'm able to feed it every other day (or even every three days), but eventually, the jar starts to get full and you need to bake with it! I'm always looking for recipes that use starter other than bread. So I tried these sourdough muffins. The recipe is for blueberry muffins, but I put shredded apple in mine instead. The recipe comes from this website.
1 C “discarded” sourdough starter
1 C whole wheat flour (sift flour prior to measuring)
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon (optional) and/or other spices
1/4 C melted coconut oil or melted butter
1/2 C honey
1 tsp baking soda
~1/2 C blueberries
Combine sourdough starter and whole wheat flour. Once the two are thoroughly combined, cover the dough with plastic wrap ensuring that none of it is exposed to the air. Let sit at room temperature for at least seven hours.
When you’re ready to bake, preheat the oven to 400 degrees. Prepare a muffin pan with papers or grease the cups.
In a separate bowl, mix together all other ingredients except for blueberries and baking soda. Add those ingredients to the dough in the mixer’s bowl and mix together. Once all the ingredients are mixed and have come together as a batter, sprinkle the baking soda in the bowl and mix batter again briefly to incorporate. Fold in blueberries and scoop batter into prepared muffin pan.
Bake for 20 min. Makes 8-12 muffins.
The muffins were good, I thought they were a bit on the 'oily' side. So if I make them again, I will reduce the oil. You do need to remember to start these the night before you want to make them (as is typical with most sourdough recipes). I also made some yummy juice to go with my muffins: peach, apple, cucumber and spinach juice! (I typically just juice whatever is in the fridge!)