Sourdough Raisin Flax Bran Muffins

This is another great way to use up unfed sourdough starter (i.e. when you are feeding the sourdough and have to throw out some!).  I was surprised how good these were, I guess bran and sourdough go together well! These were hearty dark and moist muffins- would be great for packing in lunches, taking skiing etc.

Method:

Mix with a fork in a bowl:
1 C sourdough starter (unfed worked fine, and mine was pretty sour! my sourdough is 100% hydration meaning I feed with 1 C flour and 1/2 C water, i.e. same weight of each)
1 egg
1/4 C olive oil (or other oil)
1/2 C oat bran (or wheat bran)
1/4 C flax meal
1/4 C whole wheat white flour
1/4 C brown sugar
1/4 - 1/2 C raisins
1 tea baking soda
1/4 tea salt

Season liberally with approx:
1 tea + cinnamon
1/2 tea nutmeg
1/4 tea powdered/ground ginger

Spray a muffin pan with olive oil. Pour batter into muffin pan.  Sprinkle liberally with turbinado or coarse sugar (if you skip this then add more sugar to the batter-- I find sugar on top makes it taste more sweet than sugar in the batter though). 

Bake at 400 F for 12-15 minutes.