Sourdough Bran Muffins
Makes 6 jumbo or 12 regular-sized muffins
Treat yourself to another way to enjoy great tasting, tender crumbed bran muffins, this time using sourdough culture as the primary leavening agent in addition to baking soda. Unlike making sourdough bread, these are don't require hours of proofing, although you do need to refresh your sourdough culture the night before making these muffins. So worth it! If you don't have your own sourdough culture, check out my instructions "Making and Nurturing a Sourdough Starter". The whole process, which takes 7 days total, is easy to do. Once made, it just needs some attention every 7 days to keep it active but hopefully you're using it anyway to make bread or these great muffins.
Dry ingredients
- 1 2/3 cups whole wheat or whole spelt flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup wheat bran
Liquid ingredients
- 3 tablespoon canola oil
- 3 tablespoon honey or barley malt syrup
- 3/4 cup almond milk (see recipe under "Beverages") or substitute unsweetened soymilk or regular dairy-based milk
- 3.4 cup sourdough starter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 beaten egg or equivalent with Ener-G™ Egg Replacer*
Preheat oven to 400°F.
Sift together dry ingredients and set aside.
In a separate bowl, whisk together oil and honey. Add almond milk, sourdough starter and the vanilla and orange extracts and mix together with a whisk or spoon until fairly smooth. Mix in egg or, if using egg replacer, add 1½ teaspoon Ener-G™ Egg Replacer with 2 tablespoons warm water. Mix thoroughly as if beating an egg.
Combine liquid ingredients with dry ingredients and divide batter into the muffin cups. Immediately transfer to the oven and bake at 400 degrees for 19 minutes.
Allow baked muffins to cool about 5–10 minutes before removing them from the muffin tin.
