Sourdough Date Nut Cranberry Muffins

Sourdough Date Nut Cranberry Muffins
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 277.0
  • Total Fat: 12.4 g
  • Cholesterol: 157.1 mg
  • Sodium: 288.1 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.6 g

View full nutritional breakdown of Sourdough Date Nut Cranberry Muffins calories by ingredient


Introduction

How to help use up sourdough starter. These are a high calorie muffin, but loaded with good things and taste delicious. How to help use up sourdough starter. These are a high calorie muffin, but loaded with good things and taste delicious.
Number of Servings: 15

Ingredients

    1/2 cup water
    259 grams chopped medjool dates (about 15-18 dates) chopped
    1/2 cup sugar
    1/4 cup butter
    1 tsp vanilla extract
    1 cup frozen or fresh cranberries
    1 cup chopped walnuts
    1 1/2 tsp baking soda
    1/2 tsp salt
    2 large eggs
    1 cup sourdough starter (discand or unfed)
    1 1/4 cups unbleached flour

Tips

You could make smaller muffins and get 18 from this recipe. or go really large with 12. The nutritional count is for 15 muffins.


Directions

Preheat oven to 400 degrees. Line muffin tin with papers and then spray with pam.
In large saucepan combine dates water sugar and butter. Cook over medium heat and bring to a boil stirring often.
Remove from heat and stir in vanilla, cranberries, nuts, baking soda, salt. Stir in eggs and mix well. Then add sourdough starter and the flour just until evenly combined. Scoop batter into muffin tins and bake for 17 to 20 minutes. Let cool in pan for 5 minutes before transferring them to a rack. Will keep at room temp for several days, if they last that long. Or they freeze well.

Serving Size: 12 large muffins