Whole Wheat Sourdough Muffins are a delicious treat for breakfast or an afternoon snack.
Long before sourdough became trendy it was the leavener of choice for pioneers, miners and other homesteaders. None of this “hydration” talk or “discarding” starter nonsense (throw away food?! heaven forbid!). You used it to cook with regularly and always saved a bit to keep the starter going for the next recipe.
In the 1940s my grandparents moved to Alaska where they were introduced to sourdough as a part of everyday life. My mother attended the University of Alaska, Fairbanks and picked up the pamphlet you see in the photo above in one of her home ec classes. It is filled with sourdough lore, how to create and maintain starter as well as recipes for using sourdough including this one.
If you do not have sourdough starter ask around to see if you can get some. Sourdough fans love to share starter, knowledge and recipes. Or you can make your own (it will take a week or more) with these easy instructions from my blogging buddy Erin at The Spiffy Cookie.
The original recipe for these whole wheat sourdough muffins calls for non-fat dry milk. In Alaska growing up Mom said it was either reconstituted dry milk or canned milk, fresh wasn’t an option.
Can you use discard for this? Only if you promise not to call it discard. haha! Add one cup of flour and water to a cup of the excess sourdough starter and let it sit over night – poof! it is now 2 cups of active starter.
Other sourdough recipes
Healthy Whole Wheat Sourdough Muffins with raisins or dried cranberries makes a wonderful breakfast or snack.
- 2 cups active sourdough starter
- 1 – 1 ½ cups whole wheat flour
- ½ cup sugar (or honey)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup raisins, dried cranberries or other dried fruit
- ¼ cup milk
- ½ cup butter, melted
- 1 large egg
Preheat oven to 375° F. Grease the cups or line with wrappers a 12-cup muffin pan.
Add 1 cup of flour, sugar, salt, baking soda and raisins to a medium bowl and whisk together.
In a small bowl (I use a 1 quart measuring cup – less dishes) combine sourdough starter, milk, butter, and egg.
Make a well in the center of the dry ingredients, pour in the wet ingredients and mix until the flour is just moist.
If the batter appears to be too runny, add up to ½ cup more flour. But it is better to be thinner than to have dried our muffins.
Fill muffin cups and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
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