A few weeks ago I finally took the plunge into sourdough. I've wanted to do it for years but something always stopped me. Since I've had more time on my hands I just decided to go for it and Virgil Flours was born.
I'll be honest, so far Virgil hasn't been too finicky and I've really enjoyed the recipes I've made using him. I feed him once a week and I use the discard for baking. I've made English Muffins, rolls, fruit muffins, and pizza crust.
Today I'm sharing a recipe for Sourdough Hummingbird Muffins. It uses one cup of sourdough discard or one cup of sourdough starter from a fed starter. Either will work with these muffins.
Then I started adding things to it. Originally I was just going to try and add in some crushed pineapple and call it a day but I had a very overripe banana I needed to use. Since I was using pineapple and bananas it only made sense to add in some pecans and make these into hummingbird muffins.
The dough ended up being pretty wet but I scooped it into the muffin tins and popped them in the oven. I had enough batter for 16 muffins. The muffins got some rise in the oven and came out just starting to brown on top.
I waited until they cooled before trying them. The sweetness from the pineapple and bananas went well with the pecans. I topped some of mine with butter and a few others with flavored cream cheese. These are a delicious breakfast muffin but because of the sweetness they are great as a snack too.
- 2 c. flour
- 1 t. salt
- ½ t. baking soda
- 1 t. cinnamon
- ½ t. nutmeg
- 1 c. sourdough starter
- 1 stick butter, melted
- ½ c. brown sugar
- ¼ c. sugar
- 1 egg
- ½ c. water
- ½ c. crushed pineapple
- 1 ripe banana, mashed
- ⅓ c. pecans, chopped
- Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners.
- In a medium bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
- In a large bowl combine the sourdough starter, butter, brown sugar, and sugar. Mix until well combined.
- Add in the egg and the water. Mix well.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the pineapple, banana, and pecans.
- Divide the muffin batter between 12-16 muffin cups, filling ¾ of the way full.
- Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a wire rack.
A Hezzi-D original recipe
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