Tuesday, April 21, 2009

Whole Grain Sourdough Blueberry Muffins


OK, so I was a liar a few weeks back when I swore I was throwing away my sourdough starter. As tempted as I was to do just that, a small part of me clung to the fact that I'd created this living entity and I'd even bonded with him by naming him Bart (Bart Starr-ter. If you don't get it, don't worry... I'm old) So anyway, I decided to give Bart a few more weeks to develop himself to his full sourdough potential. This morning he was all smelly (good smelly) and I could really see the gluten strands running through him and I swear I felt his need to be made into a blueberry muffin. So that's what I did.

The original recipe by Richard Packham can be found here. I modified it by eliminating the nuts and making it whole grain and a little bit sweeter.

Whole Grain Sourdough Blueberry Muffins

Preheat oven to 375 degrees. Spray 12 count muffin tin with non-stick cooking spray.

In large bowl combine:

2 cups whole wheat pastry flour
3/4 cup sugar
1/3 cup dry milk powder
1 1/2 tsp baking soda
1 1/4 cups fresh or frozen blueberries (If frozen, do NOT thaw)
1/4 tsp cinnamon

In another bowl combine:

1/2 cup warm water
1/2 cup vegetable oil
1 egg
1 cup fresh sourdough starter

Whisk together dry ingredients and blueberries. Add the liquid ingredients to the dry ingredients, stirring only enough to moisten and thoroughly combine. Spoon evenly into muffin tins. Bake for 30-35 minutes. Let cool for a couple of minutes before removing to cooling rack to finishing cooling.

*NOTE* The next time I make these, I will add a teaspoon of vanilla and cut back on the flour by about a quarter of a cup.

3 comments:

stephchows said...

What a great use for something you thought wasn't going to work out! They look delicious :)

Mags said...

Thanks Stephchows!

monasuz said...

Maggie, I made giant muffins (6) out of this recipe changing a couple of things. My husband said they were the best muffins he had ever eaten!

I did not have pastry flour, so I ground my white whole wheat and sifted the bran out, reserving the bran. (weighed the flour on a scale ).
I took the bran and used part of it to dust my tins with, (after spraying with Pam) and to the rest of the bran I added a good handful of oats and some brown sugar, along with around 2 Tablespoons melted butter and a pinch of salt. This mixture I used for a crumb topping on the muffins.

The other change I made is that I added a scant teaspoon of kosher salt to the batter, and used only 1/2 cup sugar. (since I was using brown sugar in the topping)

Today I made them a second time substituting 1/2 cup of the whole wheat with ground steel cut oat flour. (I have a mill) I used about 1/2 tsp. apple pie spice and dusted the pans with oat flour this time.
Hubby is in Heaven!

Thanks for sharing the recipe!
I'm also on the other side of 50 at the half way mark :)