Lesson 7: Sourdough Muffins

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Muffins… they are an easy food to eat. Many of us enjoy muffins for breakfast and lunch. They make great snacks and come in many flavors. Substitute different add-ins and suddenly the recipe is different.

As we have asked many times in our sourdough classes, “what is the difference between a muffin and a cake?” right, not much, a muffin is sort of just a mini-cake. Yes, the recipes may very slightly, but the over all they are similar. So if you learn to make a sourdough muffin, making a sourdough cake would be no issue.

This is where we can make a real difference in our daily food choices. Now that you understand how to keep your sourdough batter from tasting sour, How about a sourdough chocolate cake. I don’t think anyone will turn down. And add to that it is a low gluten cake that has higher digestibility, near twice, along with more available minerals.

We have been told some muffins are healthy as snacks, well now they can actually be healthy when eaten in moderation. And after this class you will understand how easy they are to make along with how filling they can be.

What I really like about sourdough muffins is how quickly they can transform by just using a different add-in. Take this one recipe and add chocolate chips, flaked coconut and touch of almond extract, and you have almond joy muffins. Change the add-ins to be just blueberries and you have award winning blueberry muffins that everyone enjoys.

The flexibility of this recipe with add-ins allows you to add variety while using ingredients you have on hand.

Sourdough improves nutrition by:

pre-digesting starches, get 2 times the nutrition, eat half as much, avoiding extra calories
breaking down gluten, which may result in a bread that gluten-sensitive people can eat
helps nutrilize phytates (phytic acid) helping to keep minerals free for absorption, zinc, iron, magnesium, and phosphorus.