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.