SOURDOUGH MUFFINS

Because I have been making sour dough bread I have been creating a fair bit of starter that is excess to my bread-making needs. I use excess starter mainly for pancakes and muffins – both taste pretty good.

These muffins are flexible, use the basic ingredients and play with the fruit, vegetables, cheese, nuts and seeds.

Carrot and pinepple sourdough muffins

Carrot and pinepple sourdough muffins

PINEAPPLE AND CARROT SOURDOUGH MUFFINS

Turn the oven to 210°C (I even put a pizza stone in the oven so the bases get well crisped). Spray muffin pans with oil – allows the big top of the muffin to be removed without breaking, then add the paper patty cases. This recipe makes 24 large muffins.

Ingredients

Dry

  • 3½ cups plain flour (or substitute a cup for a cup of rolled oats)
  • 2 tsp carb soda
  • ¾ tsp salt
  • 1 tbs cinnamon

Wet

  • 300g sourdough starter
  • 200g oil, coconut oil or butter or a combination
  • 150g kefir or greek yoghurt (or substitute the liquids to a total of 1 1/2 cups oil and liquids)
  • 3 eggs
  • 2 cups sugar
  • 1 tbs vanilla

Fruit and nuts

  • 2 cups grated carrot
  • 1 tin drained crushed pineapple
  • 1 cup walnut or pecan pieces  (add some chopped dates aa part of this measurement)

Method

Mix the dry ingredients into a separate bowl.

Into a large bowl mix the “wet” ingredients very well.

Add the fruit and nuts to the wet mix and stir well until combined.

When the oven has reached temperature add the dry ingredients to the wet and stir until just combined.

Fill the paper cases to the top. The mix should fill 24 paper cases.

Cook on the high temperature for 10 minutes, then rotate and reduce the temperature to 190°C. Continue to cook for another 20 minutes.

Allow to cool slightly in the pans then place on a rack to complete cooling.

BERRY SOURDOUGH MUFFINS

Turn the oven to 210°C (I even put a pizza stone in the oven so the bases get well crisped). Spray muffin pans with oil – allows the big top of the muffin to be removed without breaking, then add the paper patty cases. This recipe makes 24 large muffins.

Ingredients

Dry

  • 2 cups SR flour
  • 1 ½ cups of rolled oats
  • 2 tsp carb soda
  • ¾ tsp salt

Wet

  • 600g sourdough starter
  • 1 ½ cups coconut oil or butter
  • 2 eggs
  • 2 cups sugar
  • 1 tbs vanilla

Fruit and nuts

  • 1 cup frozen berries
  • 1 tin drained crushed pineapple or 2 cups grated carrots
  • 1 cup walnut or pecan pieces or half cup chopped white chocolate

Method

Mix the dry ingredients into a separate bowl.

Into a large bowl mix the “wet” ingredients very well.

Add the fruit and nuts to the wet mix and stir well until combined.

When the oven has reached temperature add the dry ingredients to the wet and stir until just combined.

Fill the paper cases to the top. The mix should fill 24 paper cases.

Cook on the high temperature for 10 minutes, then rotate and reduce the temperature to 190°C. Continue to cook for another 20 minutes.

Allow to cool slightly in the pans then place on a rack to complete cooling.

SAVOURY SOURDOUGH MUFFINS

Turn the oven to 210°C (I even put a pizza stone in the oven so the bases get well crisped). Spray muffin pans with oil – allows the big top of the muffin to be removed without breaking, then add the paper patty cases. This recipe makes 24 large muffins.

Ingredients

Dry

  • 3½ cups flour
  • 3 tsp carb soda
  • ¾ tsp salt

Wet

  • 300g sourdough starter
  • 1 ½ cups coconut oil, vegetable oil or butter
  • 3 eggs

Vegetables, cheese and seeds

  • 2 cups grated carrot
  • 1 cup grated Parmesan cheese
  • 1 cup grated cheddar cheese
  • 2 cups grated zucchini
  • ½ cup pumpkin seeds

Method

Mix the dry ingredients into a separate bowl.

Into a large bowl mix the “wet” ingredients very well.

Add the vegetables, cheese and nuts to the wet mix and stir well until combined.

When the oven has reached temperature add the dry ingredients to the wet and stir until just combined.

Fill the paper cases to the top. The mix should fill 24 paper cases.

Cook on the high temperature for 10 minutes, then rotate and reduce the temperature to 190°C. Continue to cook for another 20 minutes.

Allow to cool slightly in the pans then place on a rack to complete cooling.

 

 

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