Sourdough muffins from Northwest sourdough
These beets are from our own garden, and I have more than I can consume. The original recipe from Northwest Sourdough calls for sweet potato, and I replaced with my beets:
mix all wet ingredients in a bowl:
- beets 8oz (baked and peeled)
- Sourdough Starter @ 100% hydration – 6 oz
- Oil – 2 oz
- Honey- 3 oz
- eggs - 150g
- milk – 226g
- unbleached white – 10 oz
- Ground cinnamon- 1 teaspoon
- Baking soda – 1 teaspoon
- Baking Powder- 2 teaspoons
- Salt – .3 oz or about 1.5 teaspoons
bake at 425 for 20 – 22 minutes.
Gorgeous colour on the outside--only.
the texture is cake like, very soft and fluffy
not sweet enough
The following is another sourdough muffin recipe from Sourdough home.com
|1 egg||1 tsp vanilla|
|1/4 tsp salt||1/4 cup oil|
|1 cup sourdough starter||1 cup ww flour (I used spelt)|
|1 tsp baking soda||1/4 cup sugar|
|1/2 cup blueberries (I use 1 cup)|
Preheat oven to 425F.
Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.
Bake at 425 for about 20 minutes.
The texture is not as fluffy as the one above, but it is still great
I think I have added some diary product in the batch to add moisture (can't remember how much I've added though.)
I'll definitely use these two recipes again. It is a great way to use up any excess starter.