After some trial and error I discovered a great change for the muffins.
You'll need the basics from the 1st recipe:
1 cup sourdough starter (unfed or medium ripeness)
2 cups all purpose flour
1 cup old fashioned rolled oats (don't use quick oats)
1 tsp baking soda
1 tsp salt (I accidentally forgot this but my bacon grease was salty so maybe it made up for it?)
1/4 cup canola oil
2 tsp spices of your choice
2 eggs
1/2-3/4c stir-ins - I used a 3oz packet of bacon bits (real bacon) some parmesan cheese and some cheddar cheese - use what you like.
Then you'll need a packet of ranch dressing mix - the powdered dip kind - brand is up to you. I've used Kroger brand and Hidden Valley brand both worked fine.
And 1 cup sour cream - I used all natural sour cream both times - I just like it better in flavor. You could probably substitute greek yogurt or even regular plain yogurt - depending on your preference. Mostly this just adds moisture.
Combine per previous recipe - just add in the extra flavoring/moisture parts and bake as directed.
*NOTE* The added moisture helps make for a lighter weight muffin - but they DO NOT do well in very humid temps like we've been having in the midwest. Made some on a Friday evening - by Monday morning they were green...and not in the good way. Without the added moisture from the sour cream they lasted over a week.
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