• Servings: 12
• 1 cup flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 cup brown sugar
• 1 cup (active, 100% hydration) starter - feed 2-12 hours before
• 1 egg
• 1 tsp vanilla
• 1 tsp maple extract
• 1/2 cup unsweetened apple sauce
• 1/2 cup raisins

1. Preheat oven to 400F, grease 12 muffin cups.
2. Whisk together the flour, baking soda and spice in a bowl.
3. Seperately, mix the brown sugar, starter, egg, vanilla, maple extract and apple sauce.
4. Gently mix the wet ingredients into the dry, just until mixed.
5. Fold in the raisins.
6. Bake 18 minutes.
7. Cool 3-5 minutes in tins, then turn out onto a rack and cool completely.
9. Amount Per Serving
10. Calories: 119.8
11. Total Fat: 0.6 g
12. Cholesterol: 17.7 mg
13. Sodium: 10.3 mg
14. Total Carbs: 26.9 g
15. Dietary Fiber: 1.3 g
16. Protein: 2.5 g

My first ever attempt at baking with a sourdough starter, these muffins rose perfectly, are low in fat and are a great spicy blend of sweet and sour!! Original recipe came from Breadchick at The Sour Dough Amount Per Serving Calories: 119.8 Total Fat: 0.6 g Cholesterol: 17.7 mg Sodium: 10.3 mg Total Carbs: 26.9 g Dietary Fiber: 1.3 g Protein: 2.5 g