SOURDOUGH MUFFINS

These muffins are the perfect accompaniment to your first cup of coffee in the morning. They are light, moist, and not overly sweet.

INGREDIENTS – DAY 1

1/2 cup sourdough starter

1 cup milk

1/2 cup rolled oats

1 1/2 cup freshly ground hard red wheat flour (or flour of your choice)

In a medium bowl, add the sourdough starter and milk. Mix well. Stir in the oats. Add one cup of the flour and stir until well combined. Continue adding flour until the mixture is thick but sticky.

Cover the bowl and let it sit for 8-24 hours. This is called the souring process and is necessary to break down the phytic acids in the grain which can cause impairment to mineral absorption. My dough sat for 18 hours.

INGREDIENTS – DAY 2

2 eggs *

1 teaspoon vanilla

1/2 teaspoon salt

1/3 cup butter, melted

1/3 cup palm sugar (or sugar of choice)

1 teaspoon baking soda

1/2 teaspoon baking powder

Preheat the oven to 375 degrees.

Mix the first 5 ingredients together and add to your sourdough mixture. Gently mix until well combined and most of the lumps are gone.

Add any fruits or nuts that you like. For this recipe, I used 2 overly ripe bananas, mashed, and 1/2 cup cinnamon chips. (I thought I had chocolate chips…oh well, it turned out great.) *Because mashed bananas add more liquid substance to the batter, I only used 1 egg. Sprinkle the baking soda and baking powder into the batter, stirring well.

Spoon the batter into buttered muffin tins, filling about 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes.