Sourdough Buckwheat Muffins
|Categories:||Other Breakfast, Muffins, Other Snacks, Quick & Easy, For Kids, Healthy|
|Keywords:||oatmeal, splenda, Buckwheat, sourdough|
|1 1/4 c||sourdough starter|
|1/2 c||brown sugar or splenda blend|
|1/2 c||sorghum or molasses|
|1 c||buckwheat pancake mix|
|1 tsp||baking powder|
|1 1/4 c||quick oats|
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DirectionsPreheat 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