I have not used my sourdough starter in a recipe for 2 months, but my King Arthur Flour Baking Sheet arrived and there was a new recipe for muffins – perfect! I have been feeding my starter every week and I decided to put it to good use in these sourdough fruit muffins. All I can say is that they are moist and delicious… and I will make these often.
King Arthur provided a small-batch version (6 muffins) which fits my lifestyle better and they do freeze well. I have provided the recipe for making 6 and 12 muffins.
You do need to prepare the sourdough starter that has been refrigerated before you use it in a recipe. Discard 1 cup, feed the remaining starter with 1/2 cup water and 1 cup flour. It needs to sit for 4 to 12 hours before using in a recipe.
Sourdough Fruit Muffins (12)
- 1 cup active sourdough starter
- 1 cup unbleached white whole wheat flour (you can use whole wheat)
- 3/4 cup unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup sugar
- 1/4 cup melted butter
- 3/4 cup buttermilk or yogurt
- 1 large egg
- 1 tsp. lemon zest, grated
- 1 cup fresh fruit, fresh or frozen
Streusel (optional):
- 1/2 cup sugar
- 1/2 cup unbleached all-purpose flour
- 1/4 cup old-fashioned roll oats
- 1 tsp. ground cinnamon
- 1-2 tsp. lemon zest or 1/8 tsp. lemon oil
- 1/4 tsp. salt
- 1/4 cup soft butter
Grease the wells of a muffin tin, or line with papers and grease the insides of the papers. If you use papers be sure to grease the insides as the muffins will stick.
Combine all of the ingredients in the order listed in a bowl, stirring to combine.
Preheat the oven to 350 degrees and set a timer for 25 minutes.
Scoop the batter into the prepared wells and let the muffins sit until the timer rings so the whole grains can absorb the liquid in the batter. Interesting I thought… Supposedly, this will give you a lighter muffin and I have to admit they were light and very tasty.
Combine all of the streusel ingredients, mixing to make medium-sized crumbs. Sprinkle atop the muffin batter.
Once the timer goes off bake the muffins for 25 to 30 minutes. (I baked them for 30 minutes in my oven). Remove and tilt the muffins in the pan so they will not steam. After a few minutes place on a rack to cool completely.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/05/06/sourdough-fruit-muffins/
Sourdough Fruit Muffins (6)
- 1/2 cup active sourdough starter
- 1/4 cup unbleached white whole wheat flour (you can use whole wheat)
- 1/3 cup unbleached all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/4 cup sugar
- 1/4 cup buttermilk or yogurt (I used plain vanilla, low-fat)
- 1 large egg
- 1/2 tsp. lemon zest
- 1/2 cup berries (I used a combination of blueberries and raspberries)
Streusel:
- 1/4 cup sugar
- 1/4 cup unbleached all-purpose flour
- 2 tbsp. old-fashioned rolled oats
- 1/4 tsp. ground cinnamon
- 1 tsp. lemon zest
- 1/8 tsp. salt
- 1 tbsp. plus 1 tsp. butter
Follow the same directions for the 12 muffins.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/05/06/sourdough-fruit-muffins/
