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.
1/2 cup dried fruit or nuts (optional) dried fruit or nuts (optional) dried fruit or nuts (optional)
Instructions:
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 1/3 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.
