These muffins are another great way to use your “throwaway starter”. I made these muffins twice to get the flavor and texture I wanted. The first recipe came from Genius Kitchen and I was not happy with it – too dry, not enough flavor and maybe they could rise more. The Genius Kitchen recipe peaked on one side versus having a nice rounded top with my second attempt.
Improvements: the muffins were not dry, had a slight bacon flavor, rose a little more and had rounded tops. Trust me, these are good muffins!
While researching this muffin I came across the original recipe from The Sourdough Cookbook by Rita Davenport originally published in 1977 – that is over 40 years ago! GK changed the recipe and not for the best in my opinion. This is quite a cookbook with over 75 recipes using your sourdough starter. I just had to order a copy…
I followed the 1977 recipe but used buttermilk instead of milk and also chose to use bacon grease for more of a bacon flavor.
These are a perfect muffin to serve alongside your eggs in the morning or later on with a salad or soup. Chili was on the menu that night and was a perfect dish to serve with these savory muffins.
Sourdough Bacon Cheddar Muffins, Adapted
- 4 slices bacon, cooked and crumbled
- 1-1/2 cups flour
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup good quality cheddar cheese, shredded (I used Tillamook Special Reserve Extra Sharp Cheddar cheese)
- 1 large egg beaten
- 2/3 cup milk (I used whole buttermilk)
- 1/2 cup sourdough starter, fed or unfed – perfect way to use “throwaway” starter
- 1/3 cup vegetable oil or bacon grease (I used the grease from 12 slices of bacon)
Preheat the oven to 400°F. Grease 12 wells in a regular sized muffin pan or you could line with cupcake papers. Cook the bacon, reserve the drippings, drain, crumble and set the bacon aside.
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl; stir in the cheese and distribute it well throughout the flour mixture.
In a small bowl, combine the egg, buttermilk, sourdough starter and oil, or bacon grease. Add this to the dry mixture. Stir just until moistened; then fold in the bacon pieces.
Fill each muffin well 2/3 full and bake for 20-25 minutes. These muffins were moist and lightly flavored with bacon and the pieces of bacon added a nice little crunch. Very good savory muffin to enjoy any time of the day!
Frying bacon and my starter is bubbly and ready for a recipe.
Rosebud (yes, you should name your starter), daughter of Selma’s Twinkle has contributed to many sourdough recipes including a chocolate cake and cinnamon rolls. Just search “sourdough” for more recipes.
The 1/2 cup of “throwaway” starter is thick and bubbly and ready to be combined with the rest of the ingredients.
I served these tender muffins with bowls of homemade Michigan chili…