Cran-Pineapple Sourdough Muffins

Only a few more items to bake till the starter hibernates in the fridge. So, lets make some Muffins! Because I want to try these silicone inserts that Mom bought for me. : )


Note: I messed up the proportions in the first batch. So, hopefully I fixed what needed fixing with the edits below. Basically, I had too much sugar ratio to the flour. Sorry no good pictures. When too much sugar ratio, its very crunchy and doesn't rise. When I added more flour and an egg, it made it more fluffy.

Mix the Wet

• 1.25c starter (whole wheat)
• 3/8c canola oil
• 2 large eggs

Add in the Dry (that was whisked in a separate bowl)

• 1.5c all purpose flour
• 2T ground flax seed meal
• 1c white sugar
• 1/4c brown sugar
• 1t salt
• 1t baking soda 
• 1t cardomon (optional)

And then fold in 1/2c cranberries and 1/2c dried pineapple.

Bake at 375 F for 10-12 minutes. (mini muffins)