I wanted to explore whether sourdough starter can be used in making muffins, which is how this recipe came about. I've made savoury muffins with beer and cheese before and thought stout and blue cheese will go well together. Give these a go. They make excellent breakfast or afternoon snack. Feel free to finish off the leftover stout with them over a leisurely weekend brunch.
Ingredients:
1 cup plain flour
1/2 cup wholemeal flour
4 large eggs
1 cup grated cheddar
1/2 cup crumbled Stilton
1/2 cup frozen sweetcorn
3 tbsp sourdough starter
8 tbsp breakfast stout
1 tsp baking powder
1 tbsp mixed grains, ground (the kind used in baking bread) (optional)
Salt and pepper, to taste
1 pinch smoked paprika
Method:
Place everything in a bowl and mix well together into a smooth batter. Set aside to rest for an hour. Divide between 12 muffin cases, top each one with some more grated cheddar and bake for 30-35 minutes. Remove from the oven and eat hot or cold.
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