Another one of my favorite ways to use sourdough starter is in a batch of delicious, perfect-for-the-morning sourdough muffins.
There’s something fun about muffins. They’re little individual combinations of bread and cake made into just the right size for the hand, especially little hands.
I think that’s why my children anything better when it’s baked in a muffin pan.
I do love starting our mornings with sourdough muffins, whether they’re paired with scrambled eggs or a smoothie of some sort.
Of course I like to make our muffins low on sugar and high on nutrition, and using sourdough starter to make our muffins goes a long way in making that happen. With great healthy add-ins, sourdough muffins are an excellent addition to the breakfast table.
The sourdough starter also allows me to mix up these muffins the night before. All I have to do in the morning is put the pan in the oven to bake, giving us fresh and healthy muffins in no time with minimal morning work!
I love that Morning Glory muffins have so many healthy ingredients added in. There’s also some wiggle room to make them according to your family’s tastes.
For example, many Morning Glory muffin recipes call for raisins. That’s a pretty typical ingredient, but there are no raisins in my recipe. You see, I hate raisins with an undying ferocity. We’ll never be friends.
I was one of those poor children who was fooled by a raisin cookie, taking a big bite of it and expecting melted chocolatey goodness.
You understand now, don’t you?
And so, raisins aren’t in my recipe for a very valid reason, but you can certainly add them to yours.
With or without raisins, these Morning Glory Sourdough Muffins are delicious, just slightly sweet, and healthy enough to enjoy any time of the day.
Morning Glory Sourdough Muffins
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- 4 cups whole wheat flour (I like to freshly grind mine in my WonderMill, sometimes using oat groats in place of some wheat berries)
- 1/4 cup ground flax
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons salt (I use Real Salt)
- 1/2 cup whole cane sugar (like Rapadura or Sucanat)
- 1 cup finely diced apple
- 1 loose cup shredded carrot
- 1/2 cup pumpkin seeds (sometimes called pepitas)
- 2 teaspoons vanilla extract
- 1 cup sourdough starter
- 1 1/2 cup milk, buttermilk, or thinned yogurt (I often use sour milk)
- 4 beaten eggs
1. Combine dry ingredients, as well as apples, carrots, and seeds in a large mixer with a paddle or dough attachment. I used my WonderMix with the dough attachment for this. You can also stir by hand in a large bowl with a wooden spoon.
2. In a large measuring cup (I use this one all the time for baking), combine the vanilla extract, starter, milk, and eggs.
3. Pour the wet ingredients over the dry ingredients in the mixer. Mix on the lowest speed just until everything is combined.
4. Scoop the batter into buttered muffin pans, or pans lined with muffin cups. I like using buttered stoneware muffin pans. This makes enough for about 20-24 muffins, so you can either use 2 muffin pans or one muffin pan and some mini loaf pans, which is what I usually do. (Are you surprised that I like my stoneware mini loaf pan?)
5. Let rise for 8-12 hours, or overnight. I don’t cover the pans when they rise, but I do keep them in a place away from drafts, like in a cold oven. You can sprinkle the tops with some cinnamon and sugar if you’d like.
6. Preheat the oven to 375, then bake the muffins for about 20-25 minutes or until golden brown. If you use stoneware like I do, you might need to bake an additional 5 minutes or so.
7. Cool on a wire rack for a few minutes after baking, then enjoy with some fruit, scrambled eggs, and of course, lots of butter!
If you want to use raisins, or even some shredded coconut or different nuts and seeds, feel free to take out some of the other add ins and replace as you’d like. There really aren’t serious rules with Morning Glory muffins.