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Read all the reviews and made a few changes to recipe before trying it.... ~3/4 C sugar *total* ~extra chocolate chips ~2 tea baking soda desolved in about 1/4 C warm water They were airy (about doubled in size, and ended up with 18 instead of the 12 muffins) they are to DIE FOR!!!! Just the right amount of sweetness and I used the Alaskan Sourdough starter as I had more than double what I needed for my batch of bread... Will make thing again, and again, and again. My favorite sourdogh dessert!!!!
As suggested, I used 2 tsp of baking soda and 3/4 cup of sugar. I put a tsp of honey in it and used less chocolate chips. I had no problem with them rising, and they are just the normal density of any muffin, however I also had a little trouble with them sticking to the paper wrappers. Oh well. They taste pretty good, and I'd suggest giving the recipe a try.
I believe this is meant to be made with a sweet sourdough starter such as is used for Amish Friendship Bread tho Althea's recipe didn't clarify this. I made it with my true sourdough and found it to be very bland without color and too heavy on the chocolate chips. Perhaps miniature choc. chips would be more appropriate.
I adjusted this recipe somewhat. I added 2 tsp. baking soda, subbed the sour cream for milk, and increased the sugar to 3/4 c. as dpoet suggested. Also used ww pastry flour(3/4 c.)and 1 c. AP flour. The muffins were light and raised beautifully. Really delicious and yummy.
Pretty good muffins! I omitted the oil and added applesauce instead to lower fat content. The sourdough starter I used was a sweet starter I would NOT use any other type of starter or your muffin will not be sweet enough. By using the applesauce the muffin becomes a little more dense in texture but worth it to lower the fat. Kids and hubby all liked them (made the mini size!). Will make them again.