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.
This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com