Sourdough starter can be used for more that bread. Sourdough muffins are a nice way to perk up your morning and are just a delight anytime.
Pictured here are the sourdough muffins I made today. They were enticing enough my husband snitched the top off of one just before I took the picture. This batch was made using sultana raisins but cranraisins could be used instead. For a stronger rye flavour use a rye based sourdough starter.
Sourdough Muffins
source: Susan Jane Cheney, Breadtime. 1998. Pp. 180.
1 1/2 c whole wheat flour
1/2 c rye flour
1/2 tsp sea salt
1 tsp baking soda
1/3 c vegetable oil (recipe specifies sunflower)
1/3 maple syrup (100% Pure Canadian)
1 egg
1/2 c milk
finely grated zest of 1 orange
1/4 c orange juice
3/4 c sourdough starter
1/2 c raisins or dried cranberries
1/2 cup coarsly chopped pecans (optional)
Preheat the oven to 400ºF (375ºF convection). The instructions said to gease the muffin cups but I was using silicone so omitted this step. Mixt the flours, salt and baking soda with a Kitchen Aid or sift together. Zest the orange then squeeze the juice from it. Pour in the liquid ingredients if using a Kitchen Aid otherwise mix the liquids together then stir into the dry ingredients along with the raisens and nuts. Fill the muffin cups. Bake for 20 minutes or until center tests clean with toothpick.
Makes 12
Note: I modified the instructions to use the Kitchen Aid mixer and I tinkered just a bit with the ingredients. This is a nice hearty muffin!
Enjoy!
Garden Gnome
© 2007
1 food lovers commented:
The orange juice combined with the sourdough should be delightful. Thanks!
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