Wednesday, May 11, 2016
Azure Standard Wild Sourdough Muffins
Wild Sourdough Corn Muffins
In a large bowl mix:
1 and 1/2 cups all purpose flour (you can use white or a mixture of white and w.w. pastry flour)
1/2 cup sugar
3/4 cup corn meal
1 Tablespoon Baking Powder
1/2 tsp salt
1/2 cup corn kernels (fresh is best but thawed from frozen or canned will work).
1 cup sourdough starter
1 cup milk (or almond milk if you want a vegan version).
1 teaspoon molasses
1/4 tsp Vanilla
SLOWLY Whisk in:
6 Tablespoons of butter, melted and cooled slightly (or use vegetable oil for vegan version)
Mix wet into dry mixture in the bigger bowl until combined.
Place into muffin pan sprayed with non stick spray or buttered.
Bake in 350 F. degree preheated oven 18-20 minutes, until golden brown around the bottom and a toothpick inserted inside comes out clean.
Made 12 muffins plus one small bread pan of cornbread (about an inch thick for some nice little slabs to go with lunch soup)