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Ingredients
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
Instructions
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.