Sourdough Gingerbread Muffins
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 11
ingredients
- 337.98 ml sourdough starter
- 67.59 ml unsalted butter, softened
- 67.59 ml dark brown sugar (The sugar can be reduced in this recipe by as much as one half.)
- 67.59 ml molasses
- 1 egg
- 202.79 ml all-purpose flour
- 2.81 ml ginger
- 2.81 ml cinnamon
- 1.40 ml salt
- 2.81 ml baking soda
- 16.90 ml hot water
directions
- Preheat oven to 375.
- Sift together flour, spices, and salt.
- Cream sugar and oil/butter until well blended.
- Add molasses and egg, beating continuously.
- Add four mixture to mixer in 3 additions. Mix well.
- Mix 2 tbs hot water with soda until soda is dissolved. Add to mixer and mix well.
- Gently mix in sourdough starter.
- Bake in greased muffin pans for about 15-20 minutes. The muffins are done when you poke them with a toothpick and the toothpick comes out clean.
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Reviews
-
My daughter and I just made this recipe, they are scrumptious! Very airy and the texture is tender and moist. I used oil, not butter this time, as I wanted these light, but butter would give them a richer taste. I am always on the lookout for excellent sourdough discard recipes, and this one is a definite keeper. Thank you!