Buckwheat Sourdough Muffins

Note the empty muffin cup: I couldn’t even resist long enough to take a pic!

If you’ve made my sourdough starter and buckwheat cakes, no doubt you’ve wondered what else you could do with the sourdough each weekend. How about some muffins? This is super simple. The dates and cinnamon blend with the buckwheat flavor beautifully and subtly. I eat these hot straight from the oven.

These muffins aren’t super sweet. I love the flavor, but if you want a sweeter muffin, you can bump up the sweetness by adding slightly more sugar or more dates or both.

1 cup buckwheat sourdough starter (See sourdough starter post)
1 cup white flour
1 Tbls baking powder
1/2 tsp salt
3 Tbls sugar
2 Tbls oil
2 eggs
1/3 cup chopped dried dates
1 tsp cinnamon (I use a strong Saigon cinnamon, aka Vietnamese cinnamon.)

Preheat oven 350.

Put the 1 cup sourdough starter into a bowl. (The rest of the starter you will replenish and put back in the refrigerator until the next weekend; see Sourdough Starter post.) Add all the rest of the ingredients to the bowl with the 1 cup of starter. There may be a better way of doing this, like mixing this and that, then adding…but I just dump all the ingredients into the bowl on top of the 1 cup of starter and stir it all together vigorously. No need to get out your mixer. It whips up into a batter very quickly. I stir until the flour is completely incorporated. Divide the batter evenly among one dozen muffin cups. I use silicon muffin cup liners.

Bake 20-25 mins. (My oven it’s 25, yours may vary. Toothpick inserted should come out clean.) If you love the flavor of buckwheat, you’ll love this as well as my Sweet Weekend Sourdough Buckwheat Cakes.


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