So, I really wanted to make a sourdough rhubarb muffin, but I figured you all might be sourdough-ed out for now. Don't worry- I have a sourdough bread recipe I'll be sharing very soon!
Since Saturdays are for baking and rhubarb continues to be a gift of spring and God's bounty, it seems right that we combine our Saturday baking and rhubarb. And who doesn't love muffins? I made these yesterday and today we only have 1 left!
These muffins are easy and delicious and are full of healthy and delicious ingredients. You'll be sure to enjoy them!
For the muffins:
2 cups diced rhubarb
1/2 cup plain Greek yogurt
3/4 cup brown sugar
1/4 cup vegetable oil or coconut oil
1 1/2 cup flour
2 tsp. baking powder
2 T. melted butter
3 T. flour
3 T. brown sugar
Mix all muffin ingredients together and place into a greased muffin tin. Batter will be thick.
Combine topping ingredients, using a fork to crumble the mixture. Sprinkle on top of the muffins.
Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
One of the sweet treats of the spring harvest is the rhubarb. It really is amazing how these stalks of vegetation can bake up into something so delicious! This rhubarb was harvested from my grandparent's homestead and baked up into some yummy crumble that is the perfect spring dessert.
When I first heard about sourdough, I was intrigued. Is there really wild yeast just floating around waiting to be captured and cooked with? Yes! Sourdough is really a science experiment on your counter all the time and I really consider my wild yeast colony my little pets. It brings me great joy to see the bubbles forming letting me know they're moving around and active in there! I know....that's not normal. But hey- there's a lot about me that goes against the grain ;)
Sourdough starter is formed through a fermentation process that's super simple and only involves two ingredients. It does take a little while to get a colony of yeast started, but once you've got it established, the maintenance is pretty low key.
One of the reasons I personally enjoy feeding sourdough to my family is the health benefits for your gut. In a lot of not scientific words, the long and slow fermentation process helps to break down some of the harder things for humans to digest in bread, thus making it more tolerable for our stomachs, easing bloating and discomfort. Studies have also shown that sourdough takes longer to digest, which can help to regulate blood sugars and help you to feel fuller longer.
So, what are you waiting for? Let's get that sourdough starter started!
**The best way to get a mature sourdough starter is to get one from a friend who already has one going. But, if you're the pioneer starting out on the sourdough journey in your friend group, then the recipe is pretty easy to make.
All you need is:
To get your sourdough starter started, mix one part flour and 1/2 to the same the amount of water until it's a pancake batter consistency. Starting off with 1 cup of flour and 1/2 cup of water may be a good way to begin. Then, cover it with a towel and set it on the counter to start the fermentation process. That's it! Day one down!
On Day 2, discard half of the mixture and start the process all over again by adding one cup of flour and one cup of water. Again, cover with a towel and leave on the counter. Continue doing this process for 5 days.
By Day 3 or Day 4 you should begin to see bubbles forming. That is from the living creatures (your new pets and friends, the yeast!) that are living in the flour and water mixture. Good work!
On Day 5, your starter should be ready to use. Note, however, it does take some time for the sourdough starter to really start to have that distinguished sourdough flavor. The older the starter, the better it is (to me anyway!).
If you plan to use your starter often (like daily), you can leave it out on the counter and continue to "feed" it by giving it the flour and water mixture. You shouldn't have to discard any so long as you're using it. If you're like me and only use it on a weekly basis, then you can store it in the refrigerator. The cold helps to slow down the fermentation process, thus giving you more time between uses. Just make sure it's fed before it goes into the fridge. You may notice when it comes time to use it that there's a clear liquid that has formed on the top of the starter. This just means that the starter is hungry and needs to be fed. Simply pour that liquid off, feed the starter, then use as you would otherwise.
I'd love to hear your own sourdough starter recipes and if you use sourdough in your kitchens. I really personally love the taste, though not everyone in my family does. My *ahem* somewhat finnicky husband is not really a huge fan. Though, he does like my muffins and the sourdough cinnamon rolls I make, so he's also not totally against it either. What do you think about it? Let me know!
Until next time,
I'm always looking for healthy, real food options to feed my family and creating recipes that work is a fun challenge I enjoy working towards! Sourdough has been one of my favorite things to incorporate into my meal planning, cooking, and baking as the fermentation of it provides lots of health benefits and is great for gut health.
When the kiddos let me know they were hungry and started reaching into the pantry for the chips, I quickly diverted their attention to helping me bake muffins. They're always looking for opportunities to help me bake in the kitchen. These muffins are healthy and fix that sweets craving you may be having. If we would have had chocolate chips in the house, you can bet they would have been added into these muffins! But unfortunately...no chocolate chips. Maybe next time!
Mix all ingredients until all ingredients are incorporated. Pour into a greased muffin tin and bake at 350 degrees for 10-12 minutes or until a toothpick comes out clean.
If you're looking for a fast, sweet, and healthy breakfast that is kid-approved, look no further! This recipe uses sourdough straight from the refrigerator and is full of yummy and natural goodness.
To make the pancakes, start by melting honey and coconut oil together in a saucepan. Add sourdough starter. Add eggs, mashed banana, and cinnamon. Mix well. Once ingredients have been combined, add in the oats.
Cook on a griddle set to 300 degrees for 5-7 minutes on each side. I like to cook them in coconut oil or butter so that they have that golden crisp look.
We top ours with our homemade maple syrup. We've done peanut butter before too, and that is great! If you're really in the mood for a sweet treat, these pancakes are really great with 1/4 cup of butterscotch chips mixed in :)
Makes about 8 pancakes.