Yummy muffins made with a sourdough starter, just the way my grandmother (a professional baker) taught me.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 12-cup muffin tin.
In a large bowl combine the sourdough starter, egg, milk, oil and vanilla. Stir in the salt, flour, sugar and cinnamon until just combined. Fold in the chocolate chips.
Fill muffin tins about 2/3 of the way full. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until muffins test done.
Per Serving: 245 calories; protein 5.7g; carbohydrates 40.6g; fat 7.3g; cholesterol 19.3mg; sodium 210mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.