Sourdough Bacon and Cheese Muffins

Sourdough is a great way to make your wheat baking healthier and easier for your body to digest. All it takes is a little more planning ahead to make this delicious recipe! See this post for more info on sourdough muffins.

1 C “discarded” sourdough starter

1 C whole wheat flour

1 egg

1/4 tsp salt

1/4 C melted coconut oil or melted butter

1 tsp baking soda

1/4 cup sugar

1/2 cup grated cheddar cheese

1/2 cup real bacon bits or crumbled fried bacon

In a stand mixer, combine sourdough starter and whole wheat flour. I added a little water to this in order to mix the flour and starter together. Without the water it was too dry and crumbly. Once the two are thoroughly combined, cover the dough with plastic wrap ensuring that none of it is exposed to the air. Let sit at room temperature for at least seven hours. The longer it sits the more tangy it will become, 7 hours seems a good amount of time. The dough will rise some while it sits. If any of it has gotten exposed to the air and gotten dry, just remove those bits so you don’t have little dough nuggets in your final product. When you’re ready to bake, preheat the oven to 400 degrees. Prepare a muffin pan with papers or grease the cups. In a separate bowl, mix together all other ingredients except for cheese and bacon. Add those ingredients to the dough in the mixer’s bowl and mix together. Fold in cheese and bacon and scoop batter into prepared muffin pan. Bake for 20 min. Makes about 12 muffins.

Gluten Free Bacon and Cheese Muffins

I found the original recipe here and of course tweaked it to fit my taste and what I had in the pantry!

1/2 cup grated tasty cheese

1/2 cup real bacon bits or sliced fried bacon

3/4 cup rice flour

1/2 cup sorghum flour

1/4 cup potato starch (tapioca or arrowroot would also work)

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar (I used maple sugar)

1/2 teaspoon bacon topper seasoning from Epicure (optional)

1 egg (I used 1 tbsp ground flax and 4 tbsp water to make a flax "egg" and it worked quite nicely)

1 cup milk

Beat egg and milk together very well. Mix all dry ingredients and cheese together. Add wet ingredients to dry ones. Don't overmix. Bake at 400 degrees for about 20 minutes.

Leftover Oatmeal Muffins

Ever wondered what to do with your leftover porridge? Here is a good way to use it up. I got the original recipe here but of course I tweaked it a little!

2 cups cooked oatmeal ( I used oatmeal cooked with apples)
1 1/2 cups flour ( I used 1/2 cup whole wheat and 1 cup white flour)
1/4 cup sugar (omit if the oatmeal is sweetened)
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt (reduce or omit if you salted the water for your oats)
2 eggs
1/3 cup oil or melted butter
1/2 tsp apple pie spice (my addition)
1/2 tsp cinnamon (my addition)
1/3 - 1/2 cup whey - I found the batter too dry and needed to add more liquid to wet all the dry ingredients

Combine all ingredients and stir just until combined. Batter will be thick. Fill greased muffin tins 2/3 full and bake about 20 minutes at 375. Let cool 5-10 minutes before removing from pan.

Maple Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening or butter
1/3 cup rolled oats
1 egg, beaten
1/2 cup milk
2/3 cup real maple syrup

Preheat oven to 400 degrees F (205 degrees C). Grease the cups of a 12-cup muffin pan.
Sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add egg, milk, and syrup. Stir only until dry ingredients are moistened. Fill greased muffin tins 3/4 full.
Bake for 18 to 20 minutes. Remove from oven, and let stand a few minutes before removing muffins from the pan.

Whole Wheat Honey Banana Muffins

3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons ground flax seed
2/3 cup olive oil
1 cup honey
4 eggs
2 cups mashed ripe bananas
1/2 cup hot water


Stir together dry ingredients.
Beat oil and honey together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition.
Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.Remove from oven and cool on rack.

Carrot Muffins

2 cups flour
2/3 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 - 1 tsp. cinnamon (depending on your preference)
1/4 tsp. nutmeg
2 large eggs
3/4 cup buttermilk/sour milk
1/3 cup oil
1/2 tsp. vanilla
1 1/2 cup grated carrot
1/2 cup chopped pecans
1/2 cup chopped dates (optional)

Mix together dry ingredients in a large bowl. Mix together wet ingredients in another bowl. Blend wet ingredients into flour mixture. Add carrots, nuts and dates. Mix until just mixed, never over mix muffins! Bake at 400 degrees for 20-25 minutes.

Saskatoon Muffins

1/4 cup soft butter or margarine
1 egg, well beaten
1/2 tsp. salt
1/2 cup buttermilk/ sour milk/ plain yogurt
3/4 cup sugar
1 1/2 cup flour
2 tsp. baking powder
1 cup fresh or frozen saskatoons

Cream butter and sugar. Add egg. Add flour and dry ingredients alternately with milk. Fold in saskatoons. Makes 12 muffins. Bake at 375 degrees for 15-20 minutes.