🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
20
four inchMedium
By Helen Witty and Elizabeth Schneider
Published 1979
For muffins with the correct tangy flavor and holey texture, we like to use White-Flour Sourdough Starter. Our muffin recipe makes a large batch—we suggest you wrap and freeze any muffins you won’t use within two days or so. If you have gluten flour, substitute 1 cup for 1 cup of the all-purpose flour.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe