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Whole-Grain Cinnamon Sourdough Muffins

February 1, 2014

A very belated happy new year everybody! I realize I’ve got to get this blog up and running again, so picking up where we left off, here is another recipe using sourdough starter. Over the past several months I’ve continued to feed and even breed my starter (now my sister has a culture of her own). Though it may seem daunting, recipes using sourdough are incredibly rewarding, delicious and extra nutritious. I promise to venture into new recipe territories soon. Stay tuned!


Whole-Grain Cinnamon Sourdough Muffins

Makes 12 muffins

1 cup active sourdough starter

1/3 cup whole-wheat pastry flour

1/3 cup almond meal

1/3 cup spelt flour

2 tablespoons raw wheat germ

1/3 cup whole milk (I needed extra liquid because my starter is pretty thick)

1 egg, lightly beaten

1 teaspoon real vanilla

1/8 teaspoon almond extract (optional)

1/4 teaspoon sea salt

1 to1.5 teaspoons cinnamon (depending on your taste)

1/4 cup melted coconut oil (I used extra virgin)

1 ripe banana, mashed

3 tablespoons honey (raw is best)

1 teaspoon baking soda


For fresh sourdough muffins first thing in the morning:

You’ll need to combine the flour and sourdough starter before heading off to bed. Stir together starter and flours in a medium bowl; scrape down the sides of the bowl, cover it with plastic wrap, and leave it to rise on your kitchen counter over night (at least seven hours). Note: the seven-or-so hours rising/soaking time allows for the phytates in the flour to be neutralized allowing for ease of digestion as well as absorption of the minerals in the grain.

In the morning when you’re ready to bake, either grease muffin cups with coconut oil or line with paper baking cups and preheat your oven to 400F. Measure and stir the remaining ingredients except baking soda together in a separate bowl until combined; add this mixture to the flour/sourdough starter mixture and stir well.

Finally, sprinkle the baking soda over the batter and whisk it in. The baking soda will quickly make your batter bubble and rise.

Fill your prepared muffin pan with batter and bake for 15 – 20 minutes; check muffins with a toothpick to be sure they’re done.


This recipe was altered from Happy in Dole Valley’s Cinnamon Sourdough Muffins


One Comment leave one →
  1. The Editors of Garden Variety permalink
    February 2, 2014 4:09 pm

    Your muffins look wonderful. Thank you so much for sharing your recipe.

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