I have a cookbook I have never used, it is more of a relic or an antiquity rather than a useful part of society. I have used its younger, hipper sister many a time, but this darling still advises donning high heels and pearls before the hubbie gets home after you've spent a full day of cleaning and cooking. It is a 1950 Better Homes cookbook and while it is fun to look back at the 'way things used to be,' I haven't found it all that helpful in real life. Until now. I don't mind the muffin recipe in the modern version, but I haven't been all that excited about it nor have I found one online that has really struck my fancy (after all, life is not worth living without an excellent muffin recipe right?). So in desperation I dug out my elderly Better Homes and found 'Best-ever Muffins' which I have adapted to using with a sweet sourdough starter and chocolate chips. The results were actually pretty good. If you want the original recipe, omit the sourdough starter and milk and use 3/4 cup buttermilk instead, I used chocolate chips but this recipe is infinitely adaptable to blueberries or whatever.
Chocolate Chip Sourdough Muffins:
1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp sugar
1/2 cup milk
1/2 cup sweet sourdough starter (amish friendship bread or Herman)
2 eggs
1/4 cup melted butter or margarine
1/2 cup chocolate chips
Mix dry ingredients and form a well in the center, set aside. Mix moist ingredients thoroughly and then add to dry. Stir just until moistened, adding chocolate chips after a stroke or three. Fill 12 greased or paper lined muffin cups 2/3 full and bake in a 400 degree oven until golden and poofy.
No comments:
Post a Comment