Muffins, notwithstanding a bizarre song by the late Frank Zappa, are fine foods, and they are a great way to start a day, to brighten a covered dish function at work or church, or to just tell someone that you think they are special.

Also, they are a great way to use up an extra cup or two of starter that you might be wondering what to do with. This recipe, like most muffins, is a quickbread recipe. It rises due to the interaction of the sourdough starter's acid and the baking soda. As a result no rise time is required. Just mix and pop in the oven. As with any muffin, take care to not overmix the batter.

These muffins are not very sweet. If you prefer a sweeter muffin, increase the sugar to 1/2 cup . Some diabetics use fructose as the sweetner instead of sugar. I use regular size muffin pans (about 2 inch size) and fill the cups to the top to make good size muffins. Let them cool a few minutes in the pans for easier removal.

If you fill the cups only 2/3 full, this will probably make 8 muffins.

Ingredients

1 egg
1 tsp vanilla
1/4 tsp salt
1/4 cup oil
1 cup sourdough starter
1 cup whole wheat flour
1 tsp baking soda
1/4 cup sugar or fructose
1/2 cup blueberries

Method

Preheat oven to 425F.

Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.

Mix quickly and spoon into 6 muffin cups (spray cups with Baker's Joy).

Bake at 425 for about 20 minutes.