Sourdough Discard Muffins
As I've been daily refreshing my various wild yeast cultures, I've been looking again for ways to use up the discards again, and I came across this recipe for muffins from sourdough home.
I suppose it might be better if it were left to rise overnight, but it is not a bad muffin recipe that can be tossed together fairly quickly, possibly even before going to work, right after refreshing the starter. It uses baking soda, so it is a quickbread, but I've had people say that the result looks like a loaf of bread. Eat one of these and you won't need to eat for a while.
I'm not seeing a lot of rise in this muffin recipe, and wonder if I waited a bit longer, they might actually plump up some more. Don't know though -- I'm not a huge fan of quickbreads, and muffins are new to me. Maybe if I spooned them into a muffin tin instead of an ovenproof bowl, they might look more muffiny.
Liked the taste of this, except the baking soda was a bit strong: maybe this recipe uses too much?
- 1 c sourdough starter
- 1 c wwflour
- 1/2 c berries (Here I've used blackberries, blueberries would be nice)
- 1 egg
- 1/4 tsp vanilla
- 1/4 c oil
- 1/4 - 1/2 c sugar
- 1 tsp baking soda
Preheat oven to 425 degrees F.
Prepare ovenproof bowls with some butter.
Combine dry ingredients in a bowl.
Stir in berries gently.
Combine wet ingredients separately.
Add dry mix to wet.
Mix but don't overmix batter.
(? Let it rise 30 minutes if you have the time)
Spoon into (3?) ovenproof bowls.
Bake for 30 minutes.
Notes to Myself
- I'm happy with the lower amount of sugar, and I use brown turbinado sugar
- Next time try a 30 minute rise once the baking soda is mixed in
- Next time try with less baking soda, maybe even 1/4 tsp
- First time I baked this without an egg. That worked too, but it was a little dry and crumblier.