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Wednesday, April 20, 2011

Sourdough Blueberry Muffins

This recipe will make 6 small muffins (2-inch diameter)

1 egg
1 tsp vanilla
1/4 cup oil
1 cup sourdough starter
(See this post for info on starter: Sourdough Bread)
1/2 tsp salt
1 cup flour (whole wheat or all-purpose white)
1 tsp baking soda
1/2 cup sugar or Splenda sweetner
1/2 cup fresh or frozen blueberries

Preheat oven to 425F. Generously grease muffin pan with vegetable oil or PAM spray, butter. You can use also use cupcake/muffin paper cup inserts if you prefer.

Mix all the dry ingredients in a small bowl and set it aside. Mix the sourdough starter with all the wet ingredients in a larger bowl. Fold in the dry ingredients and the blueberries. Mix the batter quickly and spoon it into 6 muffin cups.

Bake for 20 minutes. Let them rest for a couple of minutes before removing them from the muffin pan or they will stick.

Originally posted 4/20/08

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