Sourdough Strawberry Muffins with Basil

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup sourdough starter
• 1 cup fresh strawberries, diced
• 1/4 cup maple syrup
• 1/2 cup almond milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp fresh basil, finely chopped
• 1 tsp vanilla extract

Steps

1. 1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. 2. In a large bowl, mix together the whole wheat flour, baking powder, baking soda, and salt.
3. 3. In another bowl, combine the sourdough starter, almond milk, maple syrup, and vanilla extract. Mix until smooth.
4. 4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5. Gently fold in the diced strawberries and chopped basil, ensuring not to overmix.
6. 6. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
7. 7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• The addition of basil adds a unique and refreshing twist to the sweet strawberries.

Substitutions

• If you don't have almond milk, you can use any plant-based milk of choice.