I was out doing some errands today, and decided to run by the local organic self-serve farm stand. (Love that place!) I picked up some summer squash and peppers, as well as a couple of beets to make some pink juice. From experience, I know that it's best to use the fresh vegetables as soon as possible, so I decided to use them for dinner. I cut up the squash and peppers with some onion and sauteed them in a bit of olive oil. I served the veggies over pasta and topped it with some left over organic marinara sauce from Trader Joe's and shredded mozzarella cheese. Yummy!
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.