Recipe: Sourdough Oat Bran Muffins

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.


  • 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)


  1. 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.
  2. Once fermentation time is up, preheat oven to 425°F and whisk together egg, butter, honey, salt, and spices in a small bowl.
  3. 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.
  4. 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.
  5. Divide batter into 12 to 16 muffin cups and bake in preheated oven for about 15 minutes, or until golden brown and cooked through.