February 11, 2009 § 4 Comments
My mom makes batches of sweet, whole wheat sourdough bread every couple of weeks. They’re terrific, but because we can’t eat 3 loaves of bread a week (well, I could probably try) my ma doesn’t make a new batch every time she “feeds” the starter with potato flakes and sugar.
Because sourdough starters grow, if you don’t bake bread one week, you’ll invariably have extra starter. If you don’t use it, you’ll have to dump some of it or you’ll have zillions of little bottles of pale-yellow solution clogging up your refrigerator shelves.
Last week wasn’t a bread-baking week, so I got the leftovers. I decided to try and make a batch of sweet, sourdough muffins. My all time favorite muffin is the slightly denser 6-week Bran Muffin, but I think this new muffin gives the bran boys a run for their money.
1 cup whole wheat flour
1/2 cup white flour
1 + 1/2 teaspoon aluminum-free baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup evaporated cane sugar
3/4 cup sweet sourdough starter (should be very liquidy)
1/3 cup rice milk (or milk alternative)
1/4 cup vegetable oil
1/2 cup chopped pecans (optional)
1. Preheat oven to 400 degrees. Grease two 6-muffin tins.
2. Mix dry ingredients together with a fork. Add egg, milk, and starter and stir until combined.
3. If you like muffins with “crunch,” add a half cup of your preferred nut. Dollop the batter into the muffin tins about 3/4 of the way to the top. Bake for 17-20 minutes until firm and golden-brown on top. Let sit for ten minutes before removing from pan.