Vanilla raspberry sourdough muffins.

These muffins are good. The sourdough in the mixture gives them a nice fluffiness, and the raspberries give a tangy sweetness. You do need to be prepared to make them, though, as you need to soak the sourdough with the rest of the flour and some yoghurt overnight.



  • 1 cup brown rice sourdough starter
  • 1 cup yoghurt
  • 1/2 cup buckwheat flour
  • 1/2 cup coconut flour
  • 1/2 cup oats
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, melted
  • 1/3 cup rice malt syrup
  • 1 teaspoon of liquid stevia
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup frozen raspberries


  1. Stir together 1 cup sourdough starter, 1 cup yoghurt, flours and oats. The mixture should be very thick. Cover and leave overnight.
  2. Preheat oven to 190°C. Grease muffin tin with butter.
  3. Whisk together remaining ingredients in small bowl (except raspberries, baking soda and powder).
  4. Pour on top of soured mixture and stir until well combined.
  5. Gently stir in frozen raspberries.
  6. Add baking soda and powder to mixture and quickly stir to combine.
  7. Pour mixture into muffin tin and bake for about 20 minutes, or until skewer comes out clean.
  8. Allow to cool for 5 minutes before serving.

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