Spring is here and along with that red tart rhubarb stalks are poking through the ground in many gardens. Pieces of rhubarb and sweet strawberries star in these sourdough muffins.

Rhubarb is one of the first things I can pick in my garden. I have 2 different kinds of it. One kind is thick pink/green stalks and the other kind is red/thinner stalks. They both have a wonderful flavor.

All my rhubarb plants came from old homesteads but Victoria Rhubarb is a great kind to plants. It will give all the rhubarb you need.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

There are times when you have an abundant of unfed sourdough starter. That is when I make muffins, ect. This recipe uses unfed starter and sprouted flour so that you can bake it right after mixing it. But, if you like, these can be made using regular whole grain flour and fermenting the batter in the fridge for 24 hours. It works the best to add the rhubarb and strawberries just before baking.

Strawberry Rhubarb Sourdough Muffins, THM E, Sugar-free

• 2 2/3 cups sprouted wheat flour
• 1/2 cup THM Gentle Sweet
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/4 cups sourdough starter, inactive or discard is fine
• 2 eggs
• 3 egg whites
• 1 tablespoon vanilla
• 1/3 cup nonfat Greek yogurt or kefir
• 2 cups finely chopped rhubarb
• 2 cups finely chopped strawberries
• Mixing: Preheat oven to 375 degrees F. In a bowl combine flour, Gentle Sweet, baking powder, baking soda and salt, Set aside. In a separate bowl blend together sourdough starter, eggs, egg whites, vanilla, and yogurt. Add chopped rhubarb and strawberries to the dry ingredients. Stir to coat. Add the dry ingredients to the wet ingredients. Stir until just combined.
• Baking: Grease muffin tin well or use paper liners. Spoon batter into wells in muffin pan. Bake for 22 – 24 minutes or until a toothpick inserted into the center of a muffin comes our clean.
• 12 jumbo muffins or 24 regular size.

In a separate bowl blend together sourdough starter, eggs, egg whites, vanilla, and yogurt.

In a bowl combine flour, Gentle Sweet, baking powder, baking soda and salt, Set aside.

Add the dry ingredients to the wet ingredients. Stir until just combined.

Grease muffin tin well or your paper liners. Spoon batter into muffin pan.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Sprouted Wheat flour

I love this food service muffin tin. It bakes lovely muffins and is very easy to clean.

My KitchenAid hand blender is my most used small kitchen tool when I am baking. It is so easy to use.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

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Strawberry Rhubarb Sourdough Muffins THM E

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 22 minutes

Servings 12 jumbo muffins

Author Glenda Groff

Ingredients

• 2 2/3 cups sprouted wheat flour
• 1/2 cup THM Gentle Sweet
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/4 cups sourdough starter inactive or discard is fine
• 2 eggs
• 3 egg whites
• 1 tablespoon vanilla
• 1/3 cup nonfat Greek yogurt or kefir
• 2 cups finely chopped rhubarb
• 2 cups finely chopped strawberries

Instructions

1. Mixing: Preheat oven to 375 degrees F. In a bowl combine flour, Gentle Sweet, baking powder, baking soda and salt, Set aside. In a separate bowl blend together sourdough starter, eggs, egg whites, vanilla, and yogurt. Add chopped rhubarb and strawberries to the dry ingredients. Stir to coat. Add the dry ingredients to the wet ingredients. Stir until just combined.
2. Baking: Grease muffin tin well or your paper liners. Spoon batter into muffin pan. Bake for 22 – 24 minutes or until a toothpick inserted into the center of a muffin comes our clean.
3. 12 jumbo muffins or 24 regular size.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.