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sourdough buckwheat muffins

(1 rating)
Recipe by
Susan Feliciano
Oak Ridge, TN

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.

(1 rating)
yield 20 muffins
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For sourdough buckwheat muffins

  • 1 1/4 c
    sourdough starter
  • 1/2 c
    brown sugar or splenda blend
  • 1/2 c
    sorghum or molasses
  • 1 lg
  • 1/2 c
  • 1 c
    buckwheat pancake mix
  • 1 tsp
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 1/4 c
    quick oats

How To Make sourdough buckwheat muffins

  • 1
    Preheat oven to 375°. Grease muffin pans (18 to 22 cups should be about right).
  • 2
    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.
  • 3
    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: