So it's been a while since I've posted a muffin recipe. In fact, it's been almost a year. Time flies, doesn't it? Yes, it does seem to. And although time speeds by, there's always time for tasty, nourishing food, right? Today's recipe is a yummy sourdough muffin flavored with just a hint of strawberry extract and bursting with diced, ripe berries that goes into the oven without too much fussing in the morning. Enjoy!
Strawberry Sourdough Muffins
Recipe inspiration here -- makes 12
1 c. active sourdough starter
1 c. whole wheat flour
1 egg, lightly beaten
1 t. strawberry extract (or vanilla extract)
1/4 t. sea salt
1/4 c. melted butter or coconut oil (we used coconut oil)
1/3 - 1/2 c. honey (raw is best)
1 t. baking soda
1 c. strawberries, chopped
1 T. flour
For fresh sourdough muffins first thing in the morning you'll need to combine the flour and sourdough starter before heading off to bed. Stir one cup of each together in a medium bowl (add a small amount of warm water if needed to incorporate the flour); scrape down the sides of the bowl, cover it with plastic wrap, and leave it to rise on your kitchen counter over night (at least seven hours).
In the morning when you're ready to bake, either grease muffin cups with coconut oil or line with paper baking cups and preheat your oven to 400F. Measure and stir the remaining ingredients (except baking soda, strawberries, and 1 T. of flour) together in a separate bowl with a whisk until combined; add this mixture to the flour/sourdough starter mixture and stir well.
[Just so you know, you don't have to proceed exactly when the seven hours are up; the seven hours rising/soaking time allows for the phytates in the flour to be neutralized allowing for ease of digestion as well as absorption of the minerals in the grain. Bake in the morning as it fits into your personal schedule, just be sure to allow for that initial seven hours of soaking time. Keep in mind, however, that the longer you wait, the more "tangy" your sourdough muffins will be. :)]
Stir strawberries together with 1 T. flour to coat, and set aside. Sprinkle the baking soda over the batter and whisk it in; as the baking soda does its magic, your batter will quickly bubble and rise. Finally, gently stir in the strawberries.
Fill your prepared muffin pan with batter (an ice cream scoop works well for this). Bake for 15 - 20 minutes; check muffins with a toothpick to be sure they're done! Serve warm...with butter. :)
Of course, you can start these in the morning to bake in the afternoon; after determining what time you'd like to bake, simply count backward seven hours to allow for the seven hours of soaking time.
For more info on why anyone would go to this much trouble to bake a muffin, check out this article on the health benefits of baking with sourdough. And if you're still interested and want to read even more about phytates, click here.
Visit our Muffin Monday page for more tasty, healthy muffin inspiration. And while you're here, pop on over and enter my giveaway! :)
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