There are many things you can do with sourdough beside making bread. Sourdough scones (recipe here), is one of the things we make a lot and recently we have been experimenting with sourdough muffins and sourdough “quick breads” or “tea cakes”.
Among the benefits of baking bread with sourdough is that the flour goes through a long fermentation period making it easier to digest. For the sourdough muffin recipe below, this benefit holds true in part because some of the flour has been fermented for hours (the sourdough part) and some of the flour is added just before the muffins are baked. Well, some is better than none. The sourdough part in these muffins has other benefits too: it gives the muffins a great, tangy flavour and it replaces both the fat and the eggs that you would use in a normal muffin recipe. This makes them vegan (if you are interested) and fat free (if you are interested) plus, the texture is great too.
Sorry for the cup measures but when I make up recipes for cake-like things I always do it cups and then convert later to grams. So grab yourself a measuring cup that has an 8 oz measure, and get baking.
Easy recipe for delicious sourdough banana and blue berry muffins
1/2 cup refreshed white wheat sourdough starter
5 medium sized really ripe bananas, totally mashed up
1 cup of blueberries (I use frozen and even if I have fresh, I freeze them first because they are juicier that way )
3/4 cup of white sugar
1 and 1/2 cups of white wheat flour
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
1 tsp apple cider vinegar (this helps them rise)
Preheat the oven to 190 celcius and prepare the muffin pan by greasing each cup well or by lining them with muffin papers.
Put the sourdough starter, bananas, blueberries and sugar in a big mixing bowl and stir them altogether.
In a separate bowl thoroughly mix together the flour, salt, bicarb and baking powder.
Add the dry ingredients to the wet ingredients and give them a tiny stir. Add the vinegar and then stir JUST to mix. I do this with a fork. Lumpy is ok you do not want to over mix the mixture.
Distribute the mixture in the 12 muffin cups and pop the tray in the oven. Bake for 20 minutes or so. The tops should be nice and brown and firm to the touch.
Remove the muffins from the tray and let them cool on a wire rack. Be amazed by the deliciousness of these vegan, fat free, sourdough muffins! YUM!
To learn more about sourdough baking, come and take our sourdough bread course. Click here to learn more and book.