Stir together 1-3/4 cups flour, 1/4 cup sugar, 2-1/2 teaspoons baking powder and 1/4 teaspoon salt. Make a well in center. Combine 1 beaten egg, 1/2 cup milk, 1/2 cup sourdough starter and 1/3 cup oil; add to dry mixture all at once. Stir until blended and then stir in extra ingredients (from variation of your choice).
Spoon into muffin cups and bake at 400 degrees for 20-25 minutes.
Makes 12.
Variations:
Rosemary and Onion Muffins
1/2 medium yellow onion, sauteed
2 tablespoons freshly snipped rosemary
I have also done this variation with 1/2 of a red bell pepper and I have also done it with the addition of 1/2 cup shredded cheddar cheese. I only allow myself to make these once a week because my rosemary plants can’t keep up with my snipping! These are by far my favorite and are a GREAT compliment as a dinner roll-type bread.
Peach Cobbler Muffins
Add to dry ingredients:
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
increase sugar to 1/2 cup and use brown sugar vs. white
replace 1/2 to 1 cup of the white flour with rye flour (or use this recipe the first time after replinishing your starter with rye flour)
Peach Filling
8 ounces Canned Peaches (RESERVE LIQUID) <- Substitue fruit of choice! 1/4 cup sugar 1/2 teaspoon lemon juice 1/4 teaspoon each cinnamon, nutmeg 1-1/2 tablespoons cornstarch Bring peaches, liquid, lemon juice and spices to a boil and let boil together for several minutes. Mix sugar and cornstarch and stir into boiling liquid. Let simmer for several minutes until thickened. Enough for two recipes. Add half of the Peach Filling to your muffin mix. Fruit Cocktail Muffins
Add to dry ingredients:
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Increase sugar to 1/2 cup
Add an individual serving can of fruit cocktail to muffin mix.