Sourdough Date Nut Cranberry Muffins
1/2 c water
1 1/2 c chopped dates
1/4 brown sugar
1/2 c oil
1 t vanilla
1 1/2 to 2 cups chopped fresh cranberriesÂ
1/2 c walnuts, chopped
1 1/2 t baking soda
1/2 t salt
2 large eggs
1 c sourdough starter, unfed
1 1/2 c flour (use half whole-wheat)
Combine and cook over medium heat, stirring often, until boiling: water, dates, sugar, oil, and vanilla.
Remove from heat and stir in cranberries, walnuts, baking soda, salt, and eggs.
Stir in the starter and flour until evenly combined.
Add 1/4 c batter to each space of a greased or paper-lined muffin pan. Bake at 400 for about 18 minutes, until a knife inserted into a muffin comes out clean. These can be stored at room temperature for several days. (To make bread instead of muffins, bake in a 9×5 inch pan at 350 F for about 45 minutes.)
Adapted from the King Arthur Baking recipe “Sourdough Date Nut Cranberry Muffins” recipe here: https://www.kingarthurbaking.com/recipes/sourdough-date-nut-cranberry-muffins-recipe