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Sourdough Blueberry Muffins
3/4 cup Sourdough starter -- see recipe
1/2 cup whole wheat flour
1 1/2 cups white flour -- sifted
1/2 cup cooking oil
1/2 cup sugar
1/2 cup canned milk -- undiluted
1 each egg
1 cup blueberries -- drained
1/3 teaspoon baking soda
Mix together the above ingredients in the order of their listing, adding enough Sourdough starter, about 3/4 cup, to make mixture moist and to hold together nicely. Do not beat vigorously. Drop in greased muffin tins, cups half full; bake at 375 degrees for 30 to 35 minutes. These muffins bake more slowly than usual so be sure they are done before removing.
Sourdough Jack's Cookery and other things
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