1 July, 2020
Sourdough Berry Muffins
This is another recipe originally from King Arthur Flour. I modified it based on what I had around the house at the time, and the end result was a delicious batch of muffins just sweet enough to enjoy without feeling like you’re starting your day with a load of sugar. These would make great giant muffins, and next time I’m feeling adventurous, I’ll have to give them a try. For now, here are some standard-size muffins for your breakfast enjoyment.
1 cup Sourdough discard or fed starter
1/4 cup Milk
4 tbsp Butter, melted
1/2 cup Molasses
1 cup Flour
1 cup Grits, semolina, or cornmeal
3/4 tsp Salt
1 tsp Baking soda
1 1/2 tsp Cinnamon
1/4 tsp Ground cloves
2 cups Mixed berries, frozen (I used a smoothie mix)
Sugar (to sprinkle on top)
Preheat the oven to 425 degrees F and line or grease a 12-well muffin pan.
In a large bowl, gently mix together the wet ingredients (starter, milk, egg, butter, and molasses). In a separate bowl, combine the dry ingredients (flour, grits, salt, baking soda, cinnamon, and cloves). Gently mix the dry ingredients into the wet. Once they’re combined, fold in the berries.
Evenly fill the muffin wells and sprinkle the tops with sugar (coarse sugar is best if you have it, but making a layer of regular, granulated sugar is fine if you’re without). Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan until they’re safe to touch (about five minutes) and then remove them from the pan. Store in an airtight container in the fridge or at room temperature.