Triple Berry Sourdough Muffins

Thanks for your patience everyone - I've got a new Novella being published in October (part of an anthology with other authors) and I've been busy finishing that up with my editor.  Fortunately, I got on the scale and though I've been eating somewhat haphazardly being busy and with a husband that's been traveling for work a lot, I haven't gained any weight.

So time for some baking.

My sourdough starter has been doing really well, so I made another batch of muffins.  My husband eats one of these every morning as a snack and they are always a hit. I vary the berries in them and sometimes use  1/4 tsp. Cardamon in place of the Cinnamon. They also freeze really well so I can take some into work to share.  They aren't particularly low-fat or low-sugar (you could replace some or all of the oil/butter with applesauce to make them healthier), but for a homemade snack they are really moist and tasty and the slight tang of the sourdough pairs nicely with the fruit.

You can get sourdough going two ways:

(1)  Find a friend that has some going and borrow at least a half a cup.  Store in a glass jar covered with a coffee filter and rubber band.  You will need to "feed" your new sourdough, then feed it again in a few days.  Feed by adding equal parts flour and non-chlorinated (always) water, stir with a wooden spoon (sourdough does NOT Like metal) and let sit in a warm room (68-70 degrees min.) for an hour or two before and after feeding. If the room is cold, set it on top of a heating pad set on "low". Then store in the refrigerator between feedings.  Feed it with equal amounts flour/water mix at least once a week (I don't feed more than a cup of flour at a time, usually a half cup). In a few days with a couple feedings, it will be ready for baking. Always leave a 1/2 cup in the jar to grow additional starter.

Every two-three weeks I pour the starter into a clean dry bowl, thoroughly wash the glass jar, dry and re-add the starter as some of the starter eventually dries on the side of the jar as you pour it into a measuring cup.

(2)  Or you can make your own starter if you have a warm kitchen and about 5 days (daily upkeep is minimal but it takes several days for it to "take off").

Directions are here:
http://blog.kingarthurflour.com/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/

Triple Berry Sourdough Muffins

In one bowl stir until well combined:

2 cups flour (if using gluten-free add 1/2 tsp Xanath gum)
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 cup plus 3 Tablespoons brown sugar

In another bowl mix:
1 cup sourdough starter (mine is about the consistency of Kefir - if your starter is thicker you may wish to add another Tablespoon or two of water to the recipe).
3/4 cup water
1/4 cup vegetable oil
1/4 cup (4 Tablespoons) melted butter
1 egg (whisked)
1 Tablespoon honey
pinch of lemon zest (optional)

Mix wet and dry ingredients and fold in:

1 and 1/2 cups clean and dry berries (I used 1/2 cup each of blueberries, blackberries, and raspberries).

Sprinkle muffin batter with a tiny bit of granulated sugar and bake in a preheated 375-degree  F. oven for 27-30 minutes (or until lightly browned and toothpick inserted comes out clean)