' I love sourdough. Not just the bread, but everything you can make with it. I’ve got a batch of sourdough starter going in the fridge right now. I made it the “true” way – equal parts flour and water, then let it sit on the counter with a dish towel over it. It took less than 48 hours for it to be ready, which is cool.
One of the sourdough-based recipes the kids love is Sourdough Blueberry Muffins. Below you’ll find the recipe, along with nutritional ino, courtesy of MasterCook Deluxe.
Sourdough Blueberry Muffins
1 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 each egg — well beaten
1/2 cup sourdough starter (all-purpose, unbleached flour)
3/4 cup buttermilk
1/3 cup vegetable oil
1 cup blueberries
Preheat oven to 400 degrees F.
Measure flour, sugar, baking powder and salt onto waxed paper.
In a large bowl, beat the egg. Add sourdough starter, buttermilk and oil. Mix well.
Add dry ingredients all at once. Stir until just mixed.
Fold in blueberries.
Fill greased or paper lined muffin tins 2/3 full. Bake at 400 F for 20-25 minutes or until golden brown.
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Per Serving (excluding unknown items): 152 Calories; 7g Fat (39.9% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
