Sourdough Blueberry Muffin
Yield
1 dozenPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
whole-wheat flour
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
milk, skim, (non fat) powder
skim powder |
|
| ¾ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
sourdough
|
* |
| 1 | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
whole-wheat flour
|
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
milk, skim, (non fat) powder
skim powder |
|
| 3.8 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
sourdough
|
* |
| 237 | ml |
blueberries
|
|
Directions
Place first five ingredients in mixing bowl.
Dissolve soda and salt in water and add to mixing bowl along with egg and sourdough starter.
Mix just until all ingredients are blended (by hand, not with mixer.)
Add blueberries and mix in carefully so as not to break the skin on the berries.
Spoon into greased muffin tin, filling cups half full.
Bake at 350℉ (180℃) 30 to 35 minutes.
