Sourdough Muffins - Your Way

I have been absolutely loving my sourdough starter.

However, I will admit it was a tricky thing to figure out. I had been collecting lots of yummy sourdough recipes of a while. And being the impatient person I am dove right in to try many of them before perfecting my just one. As you can imagine this left me with quite a few flops that I ended up eating because on one else would more than try my not so perfect baked goods.

I will say that when it comes to sourdough practice makes perfect. The one thing I did discover is that you can't just follow a sourdough recipe. Everyone's starter is just different ~ different yeasts and different consistencies are the biggest two. And then of course you need to figure in where you live, this effects the temperature, humidity and such.

Now none of this is to discourage you from trying sourdough. Really it is encouragement that you can do this you just need to play a bit. Your failures when following a recipe aren't your fault. You just need to play.

These muffins are the perfect example of what play can accomplish. I found a sourdough muffin recipe and thought it was the perfect solution to my excess of starter. Well the first few attempts were anything but perfect. Flat, heavy just not yummy muffins. So I started to play. Turns out my starter must be wetter than the starter in the original recipe. Adding more flour made beautiful muffins that rise, aren't heavy and taste divine. The original dough was quite wet, not I judge the batter against other conventional muffin recipes. The batter should pretty much hold it's shape when scooped into the muffin pan.

So here you go, my version of sourdough muffins. Just remember if your fist batch isn't exactly what you want, don't give up.

Sourdough Muffins - Your Way

1 cup sourdough starter

1.5 - 2/5 cups of flour (I use white whole wheat)

1 egg

1/2 cup raw local honey

1/4 cup coconut oil (purchase here)

1 tsp vanilla

1/2 tsp salt

1 tsp cinnamon (spices can be changed to your liking)

1/2 tsp nutmeg

1 tsp baking soda

Put the starter and flour into the bowl of your mixer. Start with the smallest amount of flour and add until a really stiff dough forms. If you add too much flour add a bit of water. Once it is mixed really well cover with wax paper or plastic wrap and let it sit for at least seven hours. Overnight is great. So do this before you head off to bed and you'll be all set to finish off in the morning.

Mix all the remaining ingredients EXCEPT for the baking soda in a separate bowl. Now add to your flour mixture. Mix until it is a uniform consistency. If the batter seems to wet add a bit of flour.

Now mix in the baking soda.

Now the fun part - you can add 1/2 to 1 cup of whatever mix in you want. Blueberries, banana, pumpkin, etc. The ones in the picture have two small bananas and 1/2 cup of blackberries.

Bake in a 400 degree preheated oven for about 20 minutes. Cool and enjoy!

I'd love to hear what combinations you come up with. Muffins are a favorite breakfast and treat in our house.

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