Prep 15 mins
Cook 30 mins
These are great low fat, healthy muffins that use Amish Friendship Bread Starter (yes, the gift that keeps on giving. . .I swear this stuff multiplies). Feel free to add nuts, raisins, cranberries, cinnamon, vanilla, etc. I make my starter with whole wheat flour, so I go ahead and use cake flour in this recipe to lighten it up a bit. I also use carrot baby food in place of the applesauce to healthify it a bit more :)
- Beat together wet ingredients til just mixed.
- Add remaining ingredients and stir until just mixed (batter should be a little lumpy).
- Fill greased muffin tins 2/3 full and bake 30 minutes at 375 degrees.
this was a last minute decision to make to use of some starter, I didn't have splenda and used brown sugar. I did use the whole wheat flour and it did make it dense but the kids still loved them. I did add the shredded carrots too .
Thanks for another way to use my starter
Nice job on this! I wanted to make something different than the super-sweet bread with my starter. My starter recipe had the perfect amount left after I divided it for me to make a double batch of these muffins. Mine is a little different, just because of what I had on hand. I used King Arthur Flour white whole wheat flour instead of cake flour. They still rose nicely. Also, I used brown sugar since I didn't have any Splenda. Lastly, I used half apple sauce and half grated carrots (packed). Update 1/27/10: Made 'em again since my starter was ready. Used 100% white whole wheat flour and split the bran between oat and wheat, 50/50. Added 1/2 cup grated carrots in addition to the 1/2 cup applesauce. I then just added a little flour until the batter wasn't quite so runny.