Internationally inspired food, slanted towards fresh fruits & veggies
Whole Wheat Sourdough Blueberry Muffins
Blueberry muffins are a favorite around here, and it's also a great way to use up the "discard" sourdough starter for when you feed your starter.
Stir together loosely in a medium bowl: 1 egg 1/4 tea almond extract 1/4 cup softened butter (or vegetable or coconut oil) 1 cup sourdough starter 1 cup organic whole wheat flour 1 tsp baking soda 3 TB sugar 1/2 tea salt 1/2 to 3/4 C frozen blueberries
Scoop or pour into oiled muffin pan. (I got 9 medium to large muffins out of this recipe)
Bake 15-25 minutes at 375F or until done in the middle. Best when eaten hot!