Sourdough Muffins

A friend of mine gave me a sourdough starter back in April and I have loved it.  I probably make these muffins at least twice a week.

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 
• 1/2 C honey 
• 1 tsp baking soda
• ~1/2 C blueberries (or pumpkin puree or whatever add-in you like!)

Directions:

1. In a stand mixer, 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.
2. 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.
3. When you’re ready to bake, preheat the oven to 400 degrees. Prepare a muffin pan with papers or grease the cups.
4. 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.
5. Bake for 20 min. Makes 8-12 muffins.

You can also make this recipe as pumpkin muffins. Instead of blueberries, mix in 1/2 C pumpkin puree (I add it to the same bowl in which I’m mixing the egg, honey, oil etc.). In addition to the cinnamon, add about 1/4 tsp ground cloves, 1/4 tsp ground coriander and 1/4 tsp ground nutmeg or just add 1tsp Pumpkin Pie Spice.