• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

SOURDOUGH MUFFINS

October 14, 2015 by Debbie Leave a Comment

 
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.
 
 
 
 
Pour yourself a cup of coffee, grab the butter, and enjoy!
 
 
 

Filed Under: breads Tagged With: breads

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 201 other subscribers

Previous Post: « POTATO SOUP
Next Post: JALAPENO POPPERS »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

Learn more...

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 201 other subscribers

Recent Posts

  • HOMEMADE OLIVE TAPENADE
  • BUTTERSCOTCH PEANUT BUTTER HAYSTACKS
  • ELDERBERRY SYRUP
  • TURKEY TETRAZZINI
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2021 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

HOMEMADE OLIVE TAPENADE

BUTTERSCOTCH PEANUT BUTTER HAYSTACKS

ELDERBERRY SYRUP