If you are interested in a bran muffin with a bit of extra flavor, try this sourdough bran muffin. It is packed with low-glycemic bran, and the fermentation process brings out more flavor, with just a hint of tang.
30 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Artisan Sourdough Bread Kit
Artisan Sourdough Bread Kit
$50.99
This sourdough bread kit contains everything you need to get started making beautiful, tasty, artisan-style sourdough bread at home!
Equipment in the sourdough bread starter kit may appear different than pictured.
Sourdough Starter: San Francisco Style
Sourdough Starter: San Francisco Style
$12.99
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 sourdough starter
- 1½ cups wheat or oat bran
- ½ cup flour
- 2 eggs
- ½ cup melted butter
- ½ cup honey
- ½ tsp. salt
- 2 tsp. cinnamon
- ¼ tsp. freshly grated nutmeg
- 2 tsp. baking soda
- ½ cup raisins (optional)
INSTRUCTIONS:
- Combine starter, bran, and flour in a medium bowl. The dough will be more dry than you would expect for muffins. Cover and place in a warm spot for 8 to 12 hours.
- Once fermentation time is up, preheat oven to 425°F and whisk together egg, butter, honey, salt, and spices in a small bowl.
- The dough will be quite stiff, and it may require breaking up with the back of a spoon or clean hands while performing the next step.
- Sprinkle baking soda over fermented dough and gradually stir it in along with liquid mixture, one third at a time, adding raisins during last third. Stir just until combined.
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Divide batter into 12 to 16 muffin cups and bake in preheated oven for about 15 minutes, or until golden brown and cooked through.
