Sourdough Cranberry Date Muffins

My sourdough starter, Blanche, died from neglect. I thought I knew how to take care of a starter properly but found out otherwise. So I will do some more research and try again after my Whole 30.

Although I didn’t get to my end goal of making bread with my starter, it wasn’t a total waste. I was able to make some really awesome recipes with my sourdough discard. You know, the stuff you throw away when you feed your starter.

The first sourdough discard recipe I tried was for sourdough cranberry date muffins. The muffins were light and tender with a nice balance of sweet and tart.

Sourdough Cranberry Date Muffins

Adapted From The King Arthur Flour Website

1/4 cup water

3/4 cup chopped dates

4 TBS sugar

1/4 cup melted butter or canola oil

1/2 tsp vanilla

3/4 cup fresh or dried cranberries

1/4 cup chopped walnuts, optional

3/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup sourdough starter discard

1/2 cup plus 2 TBS all purpose flouf

Preheat the oven to 400°F. Grease the wells of a 6 cup muffin pan.

In a medium saucepan, combine the water, dates, sugar, butter, and vanilla. Bring mixture to a boil over medium heat, stirring often.

Remove the sauce pan from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly. Stir in the starter and the flour until evenly combined.

Fill the cup 2/3 full. Bake the muffins for 17 to 19 minutes, until a toothpick inserted in the center of one comes out clean.

Remove the muffins from the oven and cool them in the pan for 5 minutes before transferring them to a rack to cool completely

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