Sourdough Buckwheat Muffins

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 1 Rating
Serves: 20 muffins
Prep Time:
Cook Time:
Cooking Method: Bake


1 1/4 c sourdough starter
1/2 c brown sugar or splenda blend
1/2 c sorghum or molasses
1 large egg
1/2 c applesauce
1 c buckwheat pancake mix
1 tsp soda
1 tsp baking powder
1/2 tsp salt
1 1/4 c quick oats

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
I'm feeding my sourdough starter today - and having to "discard" half the mixture before adding fresh flour and water. So I threw together these muffins using the discarded starter, and some Buckwheat Pancake mix.

The story behind this one -
My dog is very old and ailing, and he has trouble eating dog food. So for treats we give him baked goods, and he loves muffins with oats in them. So this is something the family can enjoy and the dog can also eat.
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Preheat oven to 375°. Grease muffin pans (18 to 22 cups should be about right).
Stir together the wet ingredients and sugar in a large bowl. Mix the dry ingredients in a medium bowl.
Stir the dry ingredients into the wet ingredients until almost blended. Do not over-stir.
At this point, if the batter is not as thick as muffin batter should be, just add some more oats.
Spoon batter evenly into prepared muffin pans.
Bake for 20-25 minutes, until tops spring back when touched. Cool 3 minutes in pans, then remove to rack or serving dish.
Here is the recipe for a sourdough starter:
Homemade Sourdough Bread
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