The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough muffins

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swtgran's picture
swtgran

Sourdough muffins

Sourdough muffins


1  cup sourdough (pancake batter consistency)     1 egg


2  cups flour                                                              2 tablespoons shortening


1/2  cup sugar                                                           1/2  teaspoon baking soda


1/2 cup milk


Mix all ingredients well, adding the sourdough last, so that it forms a thick but runny batter.  Stir rather than beat.  Fill muffin-tin cups about half full and bake for 30 minutes, or until done, at 375 degrees. 


Good variations include adding 1 cup strained blueberries, or raisins.  Whole kernel corn is good.  I even like to chunk up a banana and some nuts.  I guess the possibilities are endless since this is a good base for sweet or savory.


The muffins don't usually get a big domed top.  They have a slightly chewy texture to them.  They are also pale colored when done.  My family loves them.


I got this recipe from an old camper cook book and have used it for years.

Marni's picture
Marni

Thanks!  I'll be trying this soon.  I'm always looking for ways to use up extra starter. Can I use my disgard?  That usually works in quick bread type recipes. 


Marni

KansasGirlStuckInMaryland's picture
KansasGirlStuck...

I was thinking the same thing Marni.  Using the disgard that is.  Always looking for ways to use the discard, but I can only eat so many english muffins!  About how many muffins does this make?  I am thinking chocolate or cinnamon chips would be really good it these too.


Anne

Marni's picture
Marni

We have a running joke around here that chocolate chips make everything better! 


How about a cinnamon/brown sugar strudel topping?


Marni

swtgran's picture
swtgran

It makes a dozen and I have always used fed and ready sourdough.  I think it would be a good experiment to just use the discard. 


I just figured the baking soda was just enough to make the sourdough a little less sour. 

Sam49's picture
Sam49

You say that this doesn't rise very much.


I've been baking many variations on muffins lately - not sourdough though - although I've been thinking about it.


That doesn't seem like enough baking soda for the amount of flour and starter that you have in the recipe.  Plus the gluten works against the rising action of the baking soda. Part of why you do minimal stirring in a muffin, pancake, etc., batter is to keep gluten development from beginning.


Many, if not most, recipes have about 3 times that much for 1.5 cups of flour.  Some have 1.5 t of baking powder and the same of baking powder.


I've gotten some even lighter muffins by using double acting baking powder twice in the last week - first time I've ever used it.


I've got lots of extra starter now and I'm chewing the last muffin of one batch as I type, so I'll try this with more Baking soda and some powder later today.


Sam

swtgran's picture
swtgran

It rises, that is why it is only a 1/2 fill instead of 2/3 rds.  It just doesn't get a great big dome of some other muffins. 

nadoj's picture
nadoj

I tried your recipe but thought it could use salt. Otherwise, nice. Thanks