I’m still trying to be frugal and responsible and using what’s on hand in our kitchen and pantry. Even though I do feel safe going to the store (where I shop, masks are still mandatory), I just don’t have the urge to go out much. I have been walking 2-3 miles a day (when it’s not below freezing), so I’m not being a hermit. I used to love to shop. It’s just lost its appeal.
This new attitude is not a bad thing. I’ve been whipping up some delicious things (see Cherry-Chocolate Chip Oatmeal Cookies and Spicy Lentil Soup).
Sourdough Granola Muffins came about because I had some sourdough that desperately needed fed and I found almost a full half-gallon jar of homemade granola in the pantry.
Sourdough Granola Muffins
Instead of granola, you can add rolled oats, nuts, dried fruit, or a combo of all three.
Ingredients
- 3/4 c. whole wheat flour
- 3/4 c. all-purpose flour
- 1/4 t. baking soda
- 1 t. baking powder
- 1/4 t. Kosher salt
- 1/4 c. brown sugar
- 1/4 c. granulated sugar
- 4 T. butter, melted (slightly cooled)
- 1 t. vanilla extract
- 1/4 c. unsweetened almond milk
- 2 eggs
- 1 c. sourdough starter (discard is fine)
- 1/3 c. granola PLUS 1/4 c. for sprinkling on top
Instructions
- Whisk together the flours, baking powder, baking soda, salt and sugars in a large mixing bowl.
- In a smaller bowl, add melted butter, vanilla, milk and eggs. Mix well with a small whisk or fork. Pour into the dry ingredients and mix slightly. Add the sourdough and mix until just barely incorporated. Add 1/3 c. granola and mix.
- Spray a large 12 cup muffin tin with cooking spray. Fill cups 3/4 full. Top each muffin with 1 teaspoon of granola (from the remaining 1/4 c.).
- Bake in a preheated 400 degree oven for 15 to 20 minutes.
Yield: 12 large muffins
Prep Time: 10 mins.
Cook time: 15 mins.
Total time: 25 mins.
If you’re using a chunky granola, break it apart before mixing.
The muffin pan I used was not jumbo but definitely larger than regular muffin tins. 
These muffins are not too sweet and a drizzle of honey is a great accompaniment.
BTW, I’ve almost kept my sourdough alive for an entire year. I hope I’m not jinxing myself.
I find it’s the same for me, not much appealing about shopping although we do get out with a list & get it done quickly. Our (worst-ever) governor wants evetytyopen & you have to count on other folk’s common sense .
Once I get the vaccine I will wear a mask for a little while but then I’ll stop.
I just copied your recipe for the muffins. Looks very good! Glad to hear you get out walking, we are trying to do that more often.
Same exact scenario here, Tina. Be safe and well!
They look hearty and delicious! I need one for my soup now 🙂
They actually would be OK with soup because they aren’t too sweet.
All our recent discards from sourdough starters have become pancakes of various types, both sweet and savory. I’m very tempted to try muffins, except that I have no granola, so I would not be using up the stuff that is left in the pantry: I would need something new.
be safe… mae at maefood.blogspot.com
Yes, I use a lot of discard in pancakes, too. You could certainly use some oats and spices and dried fruit.
I have never even made sourdough! Bill loves it and you’ve inspired me to work on a starter. I have no excuse, LOL, the calendar is wide open!! P.S. Your muffins look yummy.
I’ve got a starter recipe here if you’re interested. It was super easy. I had bought a starter previously. It molded. 🙁 Here’s the link.
Looks like a very healthy and tasty muffin. Have never had a sourdough muffin before. Sounds interesting.
You should try some sourdough. It’s life changing. 🙂