Occasionally, folks will see me cook and be amazed that I seem to throw together ingredients together randomly and make something scrumptious. My secret? Making recipes with as few ingredients as possible and developing base recipes that can be adapted with 1 or 2 minor changes or additions. For instance, remembering my sourdough bread recipe is simple, it has flour, water, salt and sugar. It’s kind of hard to forget any of those ingredients. I’ve been experimenting with sourdough and trying to combine it with my love of breakfast muffins and healthier alternatives. If this statement sounds like I’m not willing to compromise on taste, health or ease of preparation, that’s because I’m not. By using “good” ingredients the end result is a rich and robust flavor. That said, I do use “sugar” in my recipes. Is sugar bad for you? My personal opinion is “yes” sugar standing on it’s own merit is probably a bad choice but adding fiber to slow the uptake helps make it not as bad. Using a sweetener that has vitamins like honey is better because honey had nutrients. I use sugar in my recipes but cut the amount and substitute part of the sugar with Stevia to reduce the calories.
This recipe is a base sourdough muffin recipe with different adaptions. Run with it and explore the possibilities. Let me know what combination you try!!! As I come up with different variation of this basic muffin recipe I will add notes to the bottom of this post.
Sourdough Berry Muffins
1 organic egg
1 teaspoon organic vanilla
1/4 teaspoon sea salt
1/4 cup grapeseed oil or other neutral flavored oil
1/4 cup buttermilk or kefir or sour cream
1 cup unfed sourdough starter
2/3 cup unbleached flour
1/3 cup whole wheat flour or bran flour if you are using raisins as fruit
1 teaspoon baking soda
3/4 cup sugar
1/4 cup Stevia (natural zero calorie sweetner)
1 cup blueberries or blackberries or raspberries or raisins (or chopped peeled macintosh apples and 1 teaspoon cinnamon)
Preheat oven to 425F.
Combine dry ingredients in small bowl.
Combine wet ingredients in medium bowl.
Add dry ingredients to wet ones and mix.
Fold in fruit.
Prepare your muffin cups by greasing and flouring them.
Quickly spoon batter into your muffin cups.
Bake at 425 for about 25 minutes. Cool. Enjoy. Makes 12 muffins.
*Note: I tried a new twist on these today. I substituted 2 large mashed bananas and 3/4 Cup chopped walnuts for the berries and added 1/3 cup additional flour to make up for the extra moisture. Presto … Banana Nut Muffins. It yielded a bit more than a dozen muffins but I just put the extra batter in a greased and floured mini loaf pan and made a cute little miniature banana bread.
additional note: I modified this recipe again to make corn muffins by ommitting the fruit 1/4 cup sugar and vanillia and nuts and substituting the 1/3 Cup of Whole Wheat flour with 2/3 Cup Yellow cornmeal. Instead of greasing and flouring the muffin pans I only greased them. What a great side to go with a hot bowl of chili on a brisk Autumn Day! Enjoy!
additional note: Well, we’ve had our first hard frost and the winter apples are now ready. I peeled, diced, cooked and cooled about a cup of Winesap apples into a lumpy applesauce. I used this in place of the fruit and added 1/2 cup chopped walnuts and a teaspoon of organic cinnamon. Once I filled the muffin tins I sprinkled the tops with a finely chopped walnut, brown sugar and cinnamon mixture and then baked them. I must say these are the best breakfast muffins EVER!