Blueberry Sourdough Limpa Muffins

by Verle Miner

1 1/2 cups unsifted all-purpose flour
1/2 cup rye flour
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 tsp. salt, 1 tsp soda
1 egg, slightly beaten
1/2 cup buttermilk (only good use for it!)
1/ cup salad oil
2 tsp. grated orange peel
3/4 cup sourdough starter (Wow, that sure depletes the source.)
1 cup blueberry berries, fresh or frozen

Mix the flours, 1/4 cup white sugar, salt, and soda. Cut in brown sugar. Make a center well.
In a bowl, blend egg, milk, oil and starter together: stir in the grated orange peel.
Pour this mix into the flour well. Stir just to moisten the ingredients with about 12 to 15 full circular strokes. i also tend to use a wooden spoon for this.
After 6 strokes add the blueberries and finish the last 6-9 strokes. If they are fresh berries I would wait until the 8 stroke.
Scrape the bottom of the bowl. The batter will still look lumpy.
Grease muffin cups, fill 2/3 full, bake at 375 degrees for 20 minutes. Makes 18 muffins.

This is a good way to keep your starter refreshed and cooking, as mentioned before it does NOT just mean Sourdough bread.

“A shortcut is often the quick way to somewhere you’re not going.”

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