Sourdough Oat Bran Muffins
If you are interested in a bran muffin with a bit of extra flavor, try this sourdough bran muffin. It is packed with low-glycemic bran, and the fermentation process brings out more flavor, with just a hint of tang.
2 cups sourdough starter
1½ cups wheat or oat bran
½ cup flour
½ cup melted butter
½ cup honey
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon freshly grated nutmeg
2 teaspoons baking soda
½ cup raisins (optional)
Combine starter, bran, and flour in a medium bowl. The dough will be more dry than you would expect for muffins. Cover and place in a warm spot for 8 to 12 hours.
Once fermentation time is up, preheat oven to 425°F and whisk together egg, butter, honey, salt, and spices in a small bowl.
The dough will be quite stiff, and it may require breaking up with the back of a spoon or clean hands while performing the next step.
Sprinkle baking soda over fermented dough and gradually stir it in along with liquid mixture, one third at a time, adding raisins during last third. Stir just until combined.
Divide batter into 12 to 16 muffin cups and bake in pre-heated oven for about 15 minutes, or until golden brown and cooked through.
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