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Friday, February 5, 2010

Sourdough Muffins

 As my next experiment in sourdough I made these! I liked them quite well. I need to try them again with another kind of fruit since all we had the day that I was making this batch were craisins. A fresh or frozen berry of some kind would be fabulous!

 Sourdough Muffins

Preheat oven to 375 degrees.  Grease muffin tin or line with muffin papers.  
Combine in a large bowl:
1 cup white all-purpose flour
1 cup of any combination of flour, oatmeal and/or bran
1/2 cup granulated sugar
1/3 cup dry milk powder
1 teaspoon baking soda
1/4 teaspoon powdered cardamom or cinnamon
Optional (1/2 cup blueberries or craisins)
Optional (1/2 cup chopped walnuts)
        


Combine in another bowl until well blended:
1/2 cup warm water
1/2 cup vegetable oil
1 egg
1 cup fresh sourdough starter 


Add the liquid ingredients to the dry ingredients gradually, 
stirring only enough to moisten (Do not over stir.)


My little girl just had to sample the batter!
Spoon evenly into the muffin tins.  Bake 30 to 35 minutes, until
done.  Remove immediately from the tin.


For cranberry muffins, omit the dry milk, use orange juice 
instead of water, increase the sugar to 3/4 cup, and use
1 cup Craisins.