4tablespoonsbutter flavored coconut oil or shortening
1largeegg
2cupsflour
1teaspoonbaking powder
½teaspoonbaking soda
1 ½cupfresh strawberries(sliced)
Instructions
Preheat oven to 400°F. Grease a 12 cup muffin tin or line with wrappers.
In a mixing bowl, combine sourdough, sugar, oil and egg.
The mixture should be the consistency of pancake batter at this point. If it is too thick double the starter and do not add more flour.
Stir in dry ingredients just until moistened - adjusting the amount of flour as needed so it the batter has the consistency of muffin batter.
Fold in strawberries.
Fill muffin cups ¾ full. Bake at 400°F 20-25 minutes, until golden and toothpick inserted in the center comes out clean.
Notes
You can use active or "discard" sourdough for this. The sourdough is there for taste, the leavening comes from baking powder and baking soda.If your starter is thick to begin with start with less flour. You may not need to add any additional flour if it is really thick. But, you would want at least 2 cups of starter in this case.