Here's the recipe:
(makes 16-18 muffins)
1 cup active starter
1/2 cup milk
1/4 cup kefir, buttermilk or yogurt
1/2 cup melted butter or coconut oil
3/4 cup Sucanat (or Rapadura)
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 tsp sea salt
2 1/2 cups whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
Preheat oven to 350°.
Mix all of the step one ingredients until well combined.
Add step two ingredients. Cover and let sit overnight (12-18 hours).
In the morning, mix in the step three ingredients: eggs and baking powder - leaving the baking soda for last.
Once it's all mixed, mix in the baking soda. Let poof up for a couple of minutes and spoon into muffin liners.
Bake for 18-20 minutes.
(I sprinkled a few mini chocolate chips on top and I made a double batch and was therefore able to freeze about 25 muffins!)
*** Are your step one ingredients kinda lumpy? Try warming up your kefir, milk and butter, together, in a pot next time. Or simply, temporarily, transfer your mixed step one ingredients into a pot over the stove. And gently warm it up just until the butter has melted.
Hope you like them!
Reasons as to why I make sourdough breads found here.