Sourdough Fruit muffins. Based on ½ quantity of Teresa L Greenway’s Sourdough Banana Bread.

Wet Ingredients167g (that’s all I could spare!) 100% SD starter,, mine ½ rye and ½ white170g milk1 ripe banana mashed (mine weighed 120g)113g castor sugar1large and 1 small egg55g olive oil½ tspn vanilla

Mix these together well. Add a couple of handfuls of frozen berries I used blueberries and blackberries. Just before adding the wet mix.

Dry Ingredients-255g AP flour (plain flour)7g salt½ tspn of cinnamon½ tspn bi carb½ tspn Baking powderI mixed these in a bowl with a whisk

Add wet ingredients to dry and gently stir until combined. Don’t beat, just combine gently.

Put into muffins tins and bake at 170 for 20 minutes or until skewer comes out cleanly. Increase cooking time slightly if using extra large muffin tins or decrease if using smaller ones.

Make a cup of tea, sit back and munch. I think these would be nice served with a lemon cream cheese whip.