Ever since I started baking sourdough bread back in August, I have been wondering about other ways to use the excess starter. Once you have a batch of starter going, it has to be fed regularly, and you either have to bake with it or throw some away, or you will end up with gallons of it on hand because it grows. I have been regularly baking the Sourdough Bread, but I was still having some each week to discard. I have been collecting recipes for biscuits, pancakes, cakes, and muffins that will make use of my sourdough starter. I came across the muffin recipe that I baked today at the blog On Just a Couple Acres, and when I saw how they looked when Quinn baked them I knew I’d have to give them a try.
1 1/2 cups chopped walnuts
DIRECTIONS: Prepare 24 standard size muffin cups by greasing or spraying with nonstick cooking spray. In a large bowl, combine the pumpkin, applesauce, olive oil, eggs, honey, and brown sugar; stir together until combined. Add the sourdough starter to this mixture and stir well. In a separate bowl, whisk together the white flour, whole wheat flour, salt, baking soda, baking powder, and cinnamon. Add the dry ingredients to the wet ingredients and stir together just until combined. Stir in the walnuts. Spoon the batter into the prepared muffin pans, filling about 3/4 of the way full. Preheat the oven to 350 degrees F, while you allow the pans to sit on the counter for about 30 minutes. Bake for 20 – 25 minutes or until the centers test done. Remove muffins from pans and cool on a wire rack.
This recipe makes a big batch of 24 standard size muffins.
Thanks, Quinn, for a great seasonal recipe that uses pumpkin, applesauce, and walnuts, along with helping me make use of all my sourdough starter. These are yummy muffins.