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A few years ago I shared my basic muffin formula. This is an adaptation from the muffin formula in The Complete Tightwad Gazette by Amy Dacyczyn. I changed the original formula to allow for soaking the grains (in order to reduce the phytic acid and other anti-nutrients). I expanded on the details of this basic muffin formula in my eBook Design a Dish.
On week 1 of the Thrifty Food Plan experience I did not have the money to buy any baking soda or baking powder. I actually didn’t realize that little fact until I already had muffin batter soaking! I decided to add sourdough starter to the batter that had been soaking about an hour. I have to admit I was a bit flustered by my predicament and completely forgot that the GNOWFGLINS Sourdough eCourse had a sourdough muffin lesson. Instead, I winged it.
Using the basic muffin recipe is great but the ‘additions’ is what makes the muffin something other than a plain muffin (I have made plain muffins also with no additions and those good too). The addition could be a ‘dry’ addition such as nuts, sunflower seed, raisin, or coconut. Or it could be a ‘moist’ addition like blueberries, chopped or shredded apple, chopped pear, shredded zucchini, shredded carrot, etc. Or a ‘wet’ addition like pumpkin, applesauce, or mashed banana.
Basic Sourdough Muffin Formula(makes 1 dozen plus or minus)
2 to 2 ½ cups grain ( I usually use half whole wheat and half old fashioned oats)
1 cup water or milk
1/3 cup sourdough starter
Combine your grain(s) with your liquid and sourdough starter. Cover with a cloth and let sit at room temperature for 7 hours or overnight.
After your soaking time has completed add and mix well;
Up to ¼ cup fat
In a separate bowl, combine;
Up to ½ cup sugar
½ teaspoon salt
Up to 1 ½ cups “dry additions”
Combine the 2 bowls until mixed. Add in any moist or wet additions.
Bake in a 400 degree oven for 18-25 minutes. Your baking time may vary depending on how wet your batter is to start out and your altitude.
I have to admit, I’m excited to have this new method. I would not have tried leavening with only sourdough if I wouldn’t have been ‘forced’ into it by the Thrifty Food Plan experience. I have another muffin method variation that I’ll share soon that resulted from a total lack of paying attention on my part. Another wonderful surprise! We eat alot of muffins around here (they make a great breakfast or snack) so it is great to have so many options.
What is your families favorite snack food?
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