Chocolate Chip Sourdough Muffins

Yummy muffins made with a sourdough starter, just the way my grandmother (a professional baker) taught me.



Step: 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 12-cup muffin tin.

Step: 2

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.

Step: 3

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.

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