Basic Sourdough Muffins

Heather Lionelle

• Prep: 5 minutes
• Inactive: 7 hours
• Cook: 25 minutes
• Yield: 12 Muffins

Ingredients

• 1 1/2 cups active sourdough starter
• 1 1/2 cups whole wheat flour
• 1/4 cup evaporated cane sugar
• 3/4 tsp sea salt
• 1/4 cup butter, melted
• 1 egg
• 3/4 cup whole milk, room temperature
• optional add ins

Directions

1. Combine flour, sugar and salt in a large bowl and make a well in the center.
2. Beat butter, egg, and milk in a second bowl until fluffy.
3. Put start in the dry ingredients well and then pour liquid ingredients on top. Stir just enough to combine.
4. Fold in optional add ins.
5. Cover and place in a warm place to sour for 7 hours.
6. Preheat oven to 400 degrees F.
7. Grease or line muffin cups.
8. Punch down batter and then scoop into cups filling them about three-quarters full.
9. Bake for 25 minutes or until golden and a toothpick inserted in the center comes out clean.
10. Cool for 2 minutes before removing from the pans and then place on a wire rack to finish cooling.

For variety try the following add in:

1 Tbsp ground cinnamon