Here's another use for the sourdough starter you have to "discard" once or twice a week to maintain a fresh and useful starter. I put these together ad lib with things I had on hand. They were an experiment that turned out great!
2In a large mixing bowl, stir together sourdough starter, apple (or applesauce), oats, sorghum, sugar, and egg whites (or egg).
3Add 1 cup of the flour, baking powder, salt, and cinnamon all at once to sourdough mixture, and stir well. Now, depending on how liquid your mixture is, add in up to 1/3 cup more flour, until you get a fairly thick muffin batter. You do not want it runny. This step you have to do by experience, because everyone's sourdough starter varies in consistency and affects the liquid in the recipe.
4When you get the right batter consistency, fill muffin cups 2/3 full. Bake for 20 minutes. Cool 2 minutes in pan, then turn onto rack to finish cooling.
That is, if they last that long. They smell really good and seem to attract hungry people into the kitchen.