Sourdough Strawberry Muffins with Basil

Ingredients

• 150g sourdough starter
• 200g whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 50ml maple syrup
• 100ml plant-based milk
• 150g fresh strawberries, chopped
• 1 tbsp fresh basil leaves, chopped
• 1 tsp vanilla extract

Steps

1. 1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases.
2. 2. In a large bowl, combine the whole wheat flour, baking powder, baking soda, and salt.
3. 3. In a separate bowl, mix the sourdough starter, maple syrup, plant-based milk, and vanilla extract until well combined.
4. 4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
5. 5. Fold in the chopped strawberries and fresh basil until evenly distributed.
6. 6. Spoon the batter into the prepared muffin tin, filling each case about 3/4 full.
7. 7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
8. 8. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

• These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Substitutions

• For a gluten-free option, substitute whole wheat flour with gluten-free flour blend.