Sourdough Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.4
  • Total Fat: 5.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 184.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Sourdough Muffins calories by ingredient
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Introduction

Adapted recipe from http://www.kitchenstewardship.com/2010/03/
10/sourdough-recipes-galore-variations
-on-sourdough-muffins/
Adapted recipe from http://www.kitchenstewardship.com/2010/03/
10/sourdough-recipes-galore-variations
-on-sourdough-muffins/

Number of Servings: 12

Ingredients

    1 C “discarded” sourdough starter
    1 C whole wheat flour (sift flour prior to measuring)
    1 egg
    1 tsp vanilla
    1/4 tsp salt
    1 tsp cinnamon (optional) and/or other spices
    1/4 C melted coconut oil or melted butter
    1/3 C maple syrup
    1 tsp baking soda
    1/2 C diced fresh pear

Directions

In a stand mixer, combine a wet sourdough starter and whole wheat flour. Once the two are thoroughly combined, cover the dough with a damp towel. Let sit at room temperature for at least seven hours.

The dough will rise some while it sits. If any of it has gotten exposed to the air and gotten dry, just remove those bits so you don’t have little dough nuggets in your final product.

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.

Serving Size: 10 muffins

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