Any Home Bakers Here?

[henny1129]

Sourdough Blueberry Muffins


This is a great way to use an extra cup or two of sourdough starter. This is a quick bread so no rise time involved. Just mix and pop into the oven. As with any muffin, take care not to over-mix.
If you desire a sweeter muffin, increase the sugar. Also, depending on the size muffin pan you use and how full you fill the cups, will dictate how many muffins this recipe will make. Often times I double the recipe.

Ingredients:


1 egg
¼ tsp salt
1 cup sourdough starter
1 tsp baking soda
½ cup blueberries
1 tsp vanilla
¼ cup oil
1 cup flour (I use whole wheat)
¼ - ½ cup sugar


Preheat oven to 425ºF.
Combine dry ingredients in a bowl, add wet ingredients to dry ingredients (being careful not to over mix).  Carefully fold in blueberries.
Prepare you muffin cups by oiling them and dusting them with flour or spray the cups with oil with flour in it like Baker’s Joy (I use the paper cupcake cups). Fill the muffin cups with the muffin mix. Again, depending on the size of your muffin cups and how full you fill them will determine how many muffins you will get. Estimate around 6 to 8 muffins.
Bake at 425ºF for about 20 minutes.

Yum! Can't wait to try it!

 

[sunflour]

Sourdough Blueberry Muffins

This is a great way to use an extra cup or two of sourdough starter. This is a quick bread so no rise time involved. Just mix and pop into the oven. As with any muffin, take care not to over-mix.
If you desire a sweeter muffin, increase the sugar. Also, depending on the size muffin pan you use and how full you fill the cups, will dictate how many muffins this recipe will make. Often times I double the recipe.

Ingredients:
1 egg
¼ tsp salt
1 cup sourdough starter
1 tsp baking soda
½ cup blueberries
1 tsp vanilla
¼ cup oil
1 cup flour (I use whole wheat)
¼ - ½ cup sugar

Preheat oven to 425ºF.
Combine dry ingredients in a bowl, add wet ingredients to dry ingredients (being careful not to over mix). Carefully fold in blueberries.
Prepare you muffin cups by oiling them and dusting them with flour or spray the cups with oil with flour in it like Baker’s Joy (I use the paper cupcake cups). Fill the muffin cups with the muffin mix. Again, depending on the size of your muffin cups and how full you fill them will determine how many muffins you will get. Estimate around 6 to 8 muffins.
Bake at 425ºF for about 20 minutes.

Thank you for the recipe, the muffins sound delicious......I can be a little dense - but just to be sure - the starter used is unfed & could just use the discard when feeding the starter?
Have got to try these very soon

You all have no idea how envious I am right now after reading about kabobs, bagels, cupcakes, etc. No time to bake (or ability to grill) right now, still working 12 hour days but I sure do enjoy hearing what everyone else is up to in the kitchen! I'm already thinking of all the new things I want to try this fall

Keep up the good work bakers!

I do know what you mean, my job is now all 12 hour days - with little days off until this week.

Do you get a day off at all?

 

[DigMyChicks]

I am braving the heat--going to be 101 today- and baking some sourdough bagels.

They sound good and you are brave! We're supposed to get high 90's this weekend so my oven won't get turned on.

 

[ronott1]

They sound good and you are brave! We're supposed to get high 90's this weekend so my oven won't get turned on.

The Madeline cookies and bagels turned out great!

This weekend will be cooler so I will be baking bread.

 

[CluckerCottage]

Here's a good recipe everyone could use considering most gardeners will be inundated with zucchini very soon!
And most of us have plenty of eggs!

Zucchini Puff:

Ingredients-
3 cups zucchini, unpeeled and chopped
1 large Vidalia onion, chopped
1/2 cup of Wesson oil
1 cup Bisquick
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
2 teaspoons fresh chopped parsley

Prep: Mix zucchini, onion, oil and Bisquick. Add beaten eggs. Add cheese, salt and parsley. Mix well. Pour into greased 2 qt. casserole. Bake @ 350* for 35-40 minutes until golden brown. Cool at least one hour before cutting.

This puff is a wonderful addition to a baked chicken dinner!
Also is great on a brunch menu.

 

[sunflour]

Sourdough Blueberry Muffins

This is a great way to use an extra cup or two of sourdough starter. This is a quick bread so no rise time involved. Just mix and pop into the oven. As with any muffin, take care not to over-mix.
If you desire a sweeter muffin, increase the sugar. Also, depending on the size muffin pan you use and how full you fill the cups, will dictate how many muffins this recipe will make. Often times I double the recipe.

Ingredients:
1 egg
¼ tsp salt
1 cup sourdough starter
1 tsp baking soda
½ cup blueberries
1 tsp vanilla
¼ cup oil
1 cup flour (I use whole wheat)
¼ - ½ cup sugar

Preheat oven to 425ºF.
Combine dry ingredients in a bowl, add wet ingredients to dry ingredients (being careful not to over mix). Carefully fold in blueberries.
Prepare you muffin cups by oiling them and dusting them with flour or spray the cups with oil with flour in it like Baker’s Joy (I use the paper cupcake cups). Fill the muffin cups with the muffin mix. Again, depending on the size of your muffin cups and how full you fill them will determine how many muffins you will get. Estimate around 6 to 8 muffins.
Bake at 425ºF for about 20 minutes.

I decided to try these today - they look great and sure once they cool and I can try them they will be. It was starter feeding day , so used the discard and used AP flour ( my wheat flour was a little too old to trust).

@cmom thanks for the recipe. A better way to use discard and not trash it

 

[sunflour]

Here's a good recipe everyone could use considering most gardeners will be inundated with zucchini very soon!
And most of us have plenty of eggs!

Zucchini Puff:

Ingredients-
3 cups zucchini, unpeeled and chopped
1 large Vidalia onion, chopped
1/2 cup of Wesson oil
1 cup Bisquick
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
2 teaspoons fresh chopped parsley

Prep: Mix zucchini, onion, oil and Bisquick. Add beaten eggs. Add cheese, salt and parsley. Mix well. Pour into greased 2 qt. casserole. Bake @ 350* for 35-40 minutes until golden brown. Cool at least one hour before cutting.

This puff is a wonderful addition to a baked chicken dinner!
Also is great on a brunch menu.

This sounds great

and easy. Thanks for sharing the recipe.

 

[DigMyChicks]

This sounds great  and easy.  Thanks for sharing the recipe.

X's 2

 

[DigMyChicks]

I decided to try these today - they look great and sure once they cool and I can try them they will be. It was starter feeding day , so used the discard and used AP flour ( my wheat flour was a little too old to trust). @cmom thanks for the recipe. A better way to use discard and not trash it

Yum!

 

[henny1129]

X's 2

X3!

Wow! The muffins look delicious!