Yesterday I tried refreshing a bit of my sourdough starter a few times to get it geared up for bread baking. The first feeding went OK, with the dough rising to 1 1/2 times after 12 hours. Then I fed it again, left it out overnight, and…nothing. All activity ceased and it was just a container of dough that smelled slightly sour. Not wanting to toss out the dough (and frustrated enough by the development to not want to keep working with that particular piece of starter) I put together a recipe for sourdough muffins.
The recipe was a bit experimental, so I was thrilled when I tried the first one and it was so good. This was a case of turning lemons into lemonade.
Cranberry Orange Sourdough Muffins
Adapted from basic muffin formula from Professional Baking (fourth edition) by Wayne Gisslen and the mixing instructions from the post Basic Sourdough Muffins.
Makes 18-20 mini muffins
- 350 gm sourdough starter (made of a 4:3 ratio of freshly-milled whole wheat flour to water, or about 200 gm flour + 150 gm water total)
- 2 tsp baking powder
- Scant 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 100 gm light brown sugar
- 1 egg, room temperature
- 80 gm butter, melted
- 1 tsp vanilla
- 15 gm candied orange peel, chopped
- 30 gm dried cranberries
- 30 gm raisins
- Preheat oven to 400°. Grease a muffin tin (I used a mini-muffin tin)
- Whisk together the baking powder, salt, cinnamon, and cloves in a small bowl.
- In a stand mixer with scraper blade attachment, beat together the sugar, butter, egg, and vanilla for about 2 minutes, until thoroughly mixed and smooth.
- Add dry ingredient mixture and mix well.
- Add sourdough and mix well.
- Stir in the orange peel, cranberries, and raisins.
- Scoop into muffin tin and bake for about 20 minutes or until top springs back.