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Sourdough Spelt Muffins


These sourdough muffins are slightly sweetened with honey and have just a bit of tang from a long fermentation period. They are the perfect accompaniment to soup or stew, or great as a not-too-sweet muffin breakfast treat.

Feel free to mix in whatever you like: raisins, nuts, shredded cheese, or even chocolate chips.



  • 2 cups flour
  • ½ cup sourdough starter
  • 1 cup milk kefir, buttermilk, or milk
  • ¼ cup honey
  • ¾ teaspoon salt
  • 2 large eggs, beaten
  • ¼ cup melted butter, coconut oil, or lard
  • ¾ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ cup dried fruit or nuts (optional)



  1. Combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7-12 hours.
  2. Once the fermentation period is up, pre-heat oven to 425°F. 
  3. Combine honey, salt, beaten eggs, and melted butter in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.
  4. Slowly mix in leavening agents while pouring in ⅓ of the egg mixture and dried fruit or nuts, if using. Repeat with the remaining mixture, beating well to combine. The dough may be a bit stretchier than usual with a quick-bread dough.
  5. Once all ingredients are mixed in thoroughly, fill 12 to 16 muffin cups. 
  6. Bake for 20 minutes, or until golden brown and puffed up.
  7. Serve with butter, honey, or jam.


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Tin of freshly baked muffins

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