These sourdough muffins are slightly sweetened with honey and have just a bit of tang from a long fermentation period. They are the perfect accompaniment to soup or stew, or great as a not-too-sweet muffin breakfast treat. Feel free to mix in whatever you like: raisins, nuts, shredded cheese, or even chocolate chips.
20 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Milk Kefir Starter Kit
Milk Kefir Starter Kit
$37.09
Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!
Packaging and Equipment in the kit may appear different than pictured.
Buttermilk Starter
Buttermilk Starter
$10.79
This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.
Sourdough Starter: San Francisco Style
Sourdough Starter Culture: San Francisco Style
$8.39
Our Sourdough Starter Culture sets you up for bread-making success!
The Sourdough Starter is an heirloom culture in a San Francisco style, meaning you'll make endless bread dough all from one starter! Just add water and white flour.
One of the premier sourdough starters for sale online, Cultures for Health's San Francisco style starter has proven itself very versatile and hardy, happily thriving in a variety of environments to continually produce chewy, crusty, tangy sourdough loaves.
Sourdough is perfect for beginners. It is a very forgiving culture and one of the easiest to work with!
INGREDIENTS:
- 2 cups flour
- 1/2 cup sourdough starter
- 1 cup milk kefir, buttermilk, or milk
- 1/4 cup honey
- 3/4 tsp. salt
- 2 large eggs, beaten
- 1/4 cup melted butter, coconut oil, or lard
- 3/4 tsp. baking soda
- 1-1/2 tsp. baking powder
- 1/2 cup dried fruit or nuts (optional)
INSTRUCTIONS:
- Combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7-12 hours.
- Once the fermentation period is up, pre-heat oven to 425°F.
- Combine honey, salt, beaten eggs, and melted butter in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.
- Slowly mix in leavening agents while pouring in 1/3 of the egg mixture and dried fruit or nuts, if using. Repeat with the remaining mixture, beating well to combine. The dough may be a bit stretchier than usual with a quick-bread dough.
- Once all ingredients are mixed in thoroughly, fill 12 to 16 muffin cups.
- Bake for 20 minutes, or until golden brown and puffed up.
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Serve with butter, honey, or jam.
