Sourdough Muffins

I was recently gifted some sourdough starter. I plan on baking some bread with it, but in the meantime, I have been able to try some of Grandma Donna’s other recipes that call for sourdough starter.

These muffins are light (as light as a muffin can be, let’s be honest, they still aren’t low fat or low calorie – however, they are relatively low sugar) – and they’re an easy pack-along snack for car trips and picnics. Extra delicious served warm with a pat of Earth Balance.

Ingredients

  • 1/2 cup whole wheat flour
  • 1 1/2 cups white flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/3 cup granulated sugar
  • 1/2 cup Earth Balance, melted
  • 1/2 cup sour soy milk
  • 1 egg
  • 1 cup raisins
  • Sourdough starter (approx. 1 cup)

Yield: 1 dozen muffins

Preheat oven to 375o

Combine the dry ingredients in the bowl of a stand mixer and mix until well blended. Beat in egg, sour soy milk, and melted Earth Balance. Add raisins.

By hand, mix in enough sourdough starter to make the mixture moist and hold together like ordinary muffins (I used approximately 1 cup). Stir only enough to blend.

Bake in greased muffin tins for 30-35 minutes.

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