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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Muffins 58g Recipe makes 6 Muffins) The following items or measurements are not included below: sourdough starter |
||
| Calories 209 | ||
| Calories from Fat 92 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 319mg | 13% | |
| Potassium 100mg | 2% | |
| Total Carbohydrate 26.7g | 8% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 11.6g | ||
| Protein 3.8g | 7% | |
Cranberry-Orange Sourdough Muffins
By: Galley Wench
May 23, 2009
A great way to use up extra sourdough starter and they go together so easily. Adjust the orange zest to your own liking. The original recipe comes from Sourdoughhome, however I've made some adjustments to fit our taste. http://sourdoughhome.com/blueberrymuffins.html NOTE: When baking quick breads with sourdough starter be sure to use baking soda NOT baking powder.
6 -8 Muffins
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/2 cup dried cranberries
- 1/8 teaspoon orange zest, to taste
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup oil
- 1 cup sourdough starter
Directions
1
Preheat oven to 400°F.2
In a small bowl combine the dry ingredients; flour, salt, sugar and baking soda.3
Stir in cranberries and orange zest.4
In medium bowl combine wet ingredients; egg, oil, vanilla and sourdough starter.5
Add dry ingredients to wet ones.6
Mix quickly and spoon into 6 muffin cups. If extra liquid is needed add a tablespoon or so of orange juice or water.7
Bake at 400º F until brown, about 20 - 25 minutes. (Watch carefully as they will be dry if baked too long,).
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Browse similar recipes by category
- Course > Breads > Yeast > Sourdough
- Course > Breads > Quick Breads > Muffins
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: spiritussancto
On Sep 12, 2009
i didn't have any oranges and not quite enough cranberries so i added about 1/2 cup of frozen raspberries and subbed the vanilla (also missing) for about 2 Tbs of lemon juice as it also needed a touch of extra liquid. slightly melted margarine became the oil and normal flour became the whole wheat. maybe i should just write out my own version of this, lol. sorry bout that. stupid missing things! made 8 big muffins but my starter is particularly active right now. i figured all this extra acid warranted increasing the sugar to 1/2 cup. for some reason they turned blue while cooking. very moist and tasty, fairly light sourdough flavor. will definitely make again!
From: Chef #1287684
On Jun 5, 2009
This is a good muffin recipe to use up some of that extra sourdough starter. I used 1/2 cup of whole wheat and 1/2 cup of all purpose flour to better suit our taste buds. I noticed an error in the recipe; I believe the ingredient should be baking powder, not baking soda as listed. I have submitted the correction... Will definitely make these again, maybe cutting the sugar a bit...
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