Description
Delicious and easy muffins incorporating sourdough starter and fresh rhubarb.
Ingredients
Scale
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups sourdough starter
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 2 eggs, room temperature
- 2 tsp vanilla essence
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- Combine the sourdough starter, vegetable oil, sugar, brown sugar, eggs, and vanilla essence in a large bowl, mixing until smooth.
- Merge the dry ingredients into the wet ingredients, stirring until just combined.
- Fold in the chopped rhubarb gently.
- Scoop the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg