Monday, January 10, 2011

Banana Sourdough Muffins

While my last recipe post had a ton of pictures, but lacked a recipe, this is exactly the opposite.  I've made these muffins 2 or 3 times now, and somehow I have managed to avoid taking a picture!  When I made them, I was searching for a recipe where I could use my sourdough starter in a quick bread, just like when I made the sourdough scones.  These muffins are delicious, and have a really great texture.  Just make them!

Recipe: Banana Sourdough Muffins (from The Fresh Loaf)
1/3 cup butter, softened
1 cup sugar
1 egg
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt (I always add less)
1 cup mashed banana
1 cup sourdough starter (mine is kept at a 1:1 ratio by weight, and this can be used before or after feeding)
3/4 cup chopped walnuts (I didn't use)
1 tsp vanilla or 1 tsp orange zest (I used vanilla)

Preheat oven to 350 F.  Cream together the butter and sugar until light and fluffy.  Add egg and mix until blended.  Stir in bananas and sourdough starter.  Whisk together the flour, salt, baking powder and baking soda.  Add the flour mixture to the wet ingredients, stir just until combined.  Pour either into a greased 9x5 loaf pan, or into muffin cups, either greased or with paper liners.  Bake the loaf for ~1 hr or the muffins for 20-30 minutes.  They are done when a toothpick comes out still moist.  The first time I made these, I overbaked them slightly because they still looked underdone.  They continue cooking in the pan after you take it out, trust me!

1 comment:

Mary said...

Thanks, Jen! I made these muffins Saturday morning for breakfast. They do have a very nice texture. Since banana is one of my food allergies, I substituted an equal amount of canned pumpkin puree and added a bit of water (trying to achieve similar consistency). I will definitely make again, next time with a little cinnamon to kick up pumpkin flavor. My folks enjoyed them as well!