Imagine the smell of freshly baked muffins wafting through your home, the warm and comforting scent of sourdough combined with the sweetness of raisins or dried cranberries.
Whole Wheat Sourdough Muffins are more than just a delicious treat, they are a taste of history and a way to connect with our pioneer ancestors.
In this article, we will explore the pioneer history of sourdough and provide instructions for creating your own sourdough starter.
So grab your apron and let's get baking!
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.
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 was rarely an option.
How to Get Sourdough Starter
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.
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.
Ingredients for Whole Wheat Sourdough Muffins
The ingredients shouldn't surprise you, all are basic baking ingredients and are easy to find.
- sourdough starter
- whole wheat flour (or all purpose flour)
- sugar or honey
- milk
- butter
- egg
- baking soda and salt
- raisins, dried cranberries, cherries, etc.
Please note, the amount of sourdough starter and flour may need to be adjusted depending on how thick your starter is in the beginning. You want the batter to be thick like pancake batter. If it is too thick the muffins will be dry, add more liquid!
Recipe
Ingredients
- 2 cups active sourdough starter
- 1 - 1 Β½ cups whole wheat flour
- Β½ cup sugar (or honey)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup raisins, dried cranberries or other dried fruit
- ΒΌ cup milk
- Β½ cup butter, melted
- 1 large egg
Instructions
- Preheat oven to 375Β° 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 Β½ 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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Marilyn Lesniak
Thank you for hosting! This is what I featured the week of 7-6 to 7-10 on my blog. On Tuesday were Double Chocolate Chunk Cookies. Wednesday saw Soft and Chewy Peanut Butter Cookies. Thursday was Chocolate Chip Walnut Cookies. And winding up this Cookie Week was my post, Tip Friday Freezing Cookie Dough. Enjoy!