My sourdough has to be refreshed, I want to bake some muffins but my fridge is empty…no milk, no eggs, no butter (except the ones spoiled long ago). But I’m not easily discouraged… Here’s the result! Not bad at all, beyond expectation, I must say…..
- 200 gr Sourdough starter
- ½ glass of Water
- 80 gr Sugar
- 250 gr all-purpose Flour
- 250 ml Yogurt
- 1 egg (if you have it)
- 1 pinch of Salt
- 1 teaspoon Baking soda
- 3 tablespoon Olive oil
- Elderberry jam
This is a quick recipe, I’m in a hurry. Sourdough with water, oil and yogurt in a food processor (dough blade). I used blueberries yogurt, as a substitute of the egg, and that’s the reason of the strange blue color of the batter. Than add all the other dry ingredients, except elderberry jam.
This recipe, like most muffins, is a quick-bread recipe. It rises due to the interaction of the sourdough starter’s acid and the baking soda. As a result no rise time is required.
Fill cups 1/2 full, pour 1 teaspoon of jam and cover with other batter. Let it rest for about 10 minutes, while the oven heats up.
Bake at 180°C (356°F) for about 15 minutes.