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)
- Combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7-12 hours.
- Once the fermentation period is up, pre-heat oven to 425°F.
- 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.
- 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.
- Once all ingredients are mixed in thoroughly, fill 12 to 16 muffin cups.
- Bake for 20 minutes, or until golden brown and puffed up.
- Serve with butter, honey, or jam.
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