Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 18

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Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners, or grease lightly with vegetable oil.

In a bowl, mix together the all-purpose flour, whole wheat flour, brown sugar, buttermilk powder, salt, and baking soda, and then stir in the cranberries. In a large bowl, mix together the egg, orange juice, and oil. Stir the sourdough starter into the egg mixture. Add the flour mixture to the egg mixture and stir just enough to blend the ingredients.

Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full. Bake until a toothpick or skewer inserted into the center of a muffin comes out clean, 30 to 35 minutes.

MAKES 12 MUFFINS

Variations:• Use oatmeal or rye flour instead of whole wheat flour.• To adjust the sweetness of the muffins, increase the

3⁄4 cup brown sugar to 1 cup or decrease to 1⁄2cup.

11⁄2 cups unsifted all-purpose flour

1⁄2cup whole wheat flour3⁄4 cup firmly packed brown sugar3 tablespoonspowdered buttermilk

1 teaspoon salt1 teaspoon baking soda

1⁄2cup lowbush cranberries1 large egg, slightly beaten

1⁄2 cup orange juice

1⁄2 cup vegetable oil

3⁄4cup thicksourdoughstarter

Sourdough Cranberry Muffins

Mary Alice Sanguinetti • Naknek, Alaska