Muffins or Coffee Cake - Sourdough 

Use your extra mother starter in this quick mix bread. This recipe does not use an overnight ferment.

~Make the topping.
4 T melted unsalted butter (OR 2 oz coconut oil)
1/2 c rolled oats
1/4 c white flour
1/4 c washed raw sugar
1/4 t salt
8 oz roughly chopped walnuts or pecans
Mix all together very thoroughly.

~Add some things on the top or inside
-cranberries
-blueberries
-diced apples
-diced pears
-diced figs or dates

~Bake in:
-24 muffins using smaller scoop
-one 9x9 inch square pan
-two 10 inch round pans (making a very short coffeecake, but with lots of topping.)
-one 9x13 pan which makes a short bar-like coffeecake. Liberally cover with blueberries on top. If you don't put the nut-oat topper on it will be less crumbly to eat. You can drizzle a *lemon glaze for a pretty finish and really intense flavor!

*Lemon glaze: equal weight fresh lemon juice and white sugar. Boil and stir then boil gently until thickened a bit.

~Bake at convection bake 375* about 15-45 minutes, until an instant read thermometer reads 190*.
~Make the batter.
Whip together until smooth:
4 T unsalted butter, melted and cooled (OR 2 oz coconut oil)
1 egg
Whip in again until smooth:
6 oz  white sugar or honey
Stir in:
4 oz milk
1 oz whole milk yogurt
Add and work in:
8 oz sourdough starter, ripe or discard
Stir until smooth, it may take time while the starter softens.

Stir together:
10 oz whole wheat pastry flour
1 t baking soda
3/4 t salt

Stir dry and wet ingredients together very gently and only until mixed.

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