Bob's Red Mill Sourdough Muffins

Honestly, I bought the Bob's Red Mill Baking Book on a whim at Powell's. Considering it was on sale for half the original price, I'd say it was a pretty good deal. The book is filled with all kinds of recipes using all kinds of grains.

I really like this recipe, especially with a sourdough starter sitting in the fridge. The best part trying different additions, like dried fruit or grated cheese. Just be sure to add it to the dry ingredient blend. I made two variations in one batch--white cheddar and provolone, and a dried blueberry/cranberry combination (the recipe recommends 1 3/4 cups of cheese for one batch, or 1 1/4 cups dried fruit).



Sourdough Muffins
from Bob's Red Mill Baking Book

1 3/4 C whole wheat flour
1 C all purpose flour
1 tsp baking soda
1 tsp salt
1/4 C sugar
1/2 C sourdough starter
1 1/2 cups warm milk
2 eggs, beaten
1/4 C vegetable oil

1. Mix dry ingredients together in a bowl. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and stir to moisten (this doesn't need to be well incorporated at all).
2. Cover with a lint-free dish towel and sit out at room temperature for 12 hours.
3. When ready to bake, preheat the oven to 400 and spray a muffin tin. Stir batter to combine, pour into muffin tin, and bake for approximately 20 minutes.
   

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