Cranberry-Orange Sourdough Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A great way to use up extra sourdough starter and they go together so easily. Adjust the orange zest to your own liking. The original recipe comes from Sourdoughhome, however I've made some adjustments to fit our taste. NOTE: When baking quick breads with sourdough starter be sure to use baking soda NOT baking powder. Ingredients:
1 cup whole wheat flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup sugar |
1/2 cup dried cranberries |
1/8 teaspoon orange zest, to taste |
1 egg |
1 teaspoon vanilla |
1/4 cup oil |
1 cup sourdough starter |
Directions:
1. Preheat oven to 400°F.
2. In a small bowl combine the dry ingredients; flour, salt, sugar and baking soda.
3. Stir in cranberries and orange zest.
4. In medium bowl combine wet ingredients; egg, oil, vanilla and sourdough starter.
5. Add dry ingredients to wet ones.
6. Mix quickly and spoon into 6 muffin cups. If extra liquid is needed add a tablespoon or so of orange juice or water.
7. Bake at 400º F until brown, about 20 - 25 minutes. (Watch carefully as they will be dry if baked too long,).
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