Recipe: Whole-Grain Cinnamon Raisin Muffins

In addition to bread, sourdough starter can be used in muffins, quick breads, and desserts

This recipe is based on one my grandmother received from a friend with a gift of sourdough starter. The whole grains are a new addition.

Makes about 10 medium-sized muffins or 12 large muffins

• ½ cup unfed sourdough starter or starter of middling ripeness

• 1 cup whole-wheat flour

• ½ cup rolled oats

• ¾ teaspoon baking soda

• ½ teaspoon salt

• ¼ cup oil

• ½ teaspoon cinnamon

13 cup sugar

• 1 egg

• ¾ cup of raisins (or currants, if you prefer)

Preheat oven to 350 F.

Combine all ingredients being careful not to overmix. Depending on the viscosity of your starter, you may need to add some water to the batter—go slowly, adding only a quarter-cup of water at a time. Batter should still be quite thick.

Let the batter rest, the oats and raising absorbing some of the liquid in the batter as you grease the muffin tin. Scoop batter into muffin tins and bake for 20 to 30 minutes.

To read Heather's post about using sourdough starter in more than just bread, click here.