Sourdough Muffins

Sourdough Muffins

Sourdough Muffins

Wednesday is recipe day at CookingManager.Com.

Batters with sourdough have a special flavor. Even when I do it “wrong,” sourdough muffins can’t be compared to ordinary ones. If I used sourdough starter for this recipe alone, it would still be worth the trouble. The recipe comes from Richard Packham’s Sourdough Recipes. I’ve added my comments at the end.

Sourdough Muffins by Richard Packham

(Richard won a blue ribbon with this recipe at the 1995 Douglas County Fair.)

Preheat oven to 375 degrees (180 Celsius). Grease muffin tin or line with paper cups for 12 muffins. 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 (1/2 cup chopped, pitted dried prunes, blueberries or raisins) (1/2 cup chopped walnuts) (1/4 teaspoon powdered coriander, cardamom or cinnamon) 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 and bring to an even consistency. Spoon evenly into the muffin tins. Bake 30 to 35 minutes, until done. Remove immediately from the tin. Hannah’s tips for sourdough beginners:

  • To refresh the sourdough starter, take out a few tablespoons and put it in the mixing bowl. Add a half cup each of flour and water and leave until bubbly. Then add the other wet ingredients. If you don’t have time to wait, don’t worry. The starter will get refreshed enough while you are mixing it up. Exact amounts aren’t critical either.
  • Add flour and water to the original starter so you’ll have more for next time.
  • When I first started using sourdough I tended to underbake. Baked goods made with sourdough have a darker crust than those without.
  • The recipe is easily doubled. But don’t double the starter amount or the muffins may come out too tangy.
  • Learn how to make your own starter from scratch.

More comments:

  1. I use a fine whole-wheat flour instead of a combination of grains.
  2. I’ve started cutting the oil with good results. Last week I left it out by mistake and while the consistency was a little heavier, no one complained.
  3. I skip the powdered milk and substitute fresh milk or water.
  4. I’ve had good results adding grated zucchini, carrots, and apples, and cut up plums, pears and mangoes. It all depends on what needs to be used up. Experiment!

Join the sourdough discussion on the CookingManager.Com Facebook page. If you enjoyed this post you may also like: Homemade Flour Tortillas My Mother’s Homemade Baking Mix Note: The picture is of Chocolate Sourdough Muffins. I don’t have that recipe et, but here’s one for Sourdough Chocolate Cake.

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