Prep Time: 15 minutes
Rest Time: 1 day
Bake Time: 20 minutes
Preheat Oven: 400°F – 204°C
Makes 12 Muffins
| 2 | c. | Sourdough Starter | 500 | ml |
| 1½ | c. | Oat or Wheat Bran | 375 | ml |
| 1 | c. | Flour | 250 | ml |
| 2 | Eggs | |||
| ½ | c. | Honey | 125 | ml |
| ½ | c. | Light Tasting Oil or Melted Butter | 125 | ml |
| 2 | tsp | Cinnamon – Powder | 10 | ml |
| ¼ | tsp | Nutmeg – Grated | 1.25 | ml |
| 2 | tsp | Baking Soda | 10 | ml |
| ½ | tsp | Salt | 2.5 | ml |
| ½ | c. | Raisins (optional) | 125 | ml |
Combine Starter, Bran, Eggs, Honey, and Oil in a large bowl.
Mix well, cover with a wet towel, and leave overnight.
Add remaining Flour, Cinnamon, Nutmeg, Baking Soda, Salt, and Raisins.
Mix until all ingredients are combined.
Grease, not oil, or place muffin paper into muffin tin.
Divide batter into the 12 muffin tin spaces.
Bake at 375°F – 191°C for 25 minutes on the middle rack of the oven.
Remove from tin and store in an airtight container.
Note: If batter is too stiff to be worked, add Milk, 1 tbsp at a time until the batter can be well mixed.
