These muffins definitely calls for a cup of coffee or glass of milk. They are wonderful but very sweet and dense. Also this recipes requires some pre-planning as the starter for these muffins takes 10 days, but it is well worth the wait!
Frienship Bread Starter Recipe
1 (.25 oz) pkg active dry yeast
1/4 c warm water (110 F)
3 c flour, divided
3 c sugar, divided
3 c milk, divided
In a small bowl dissolve yeast in the warm water. Let stand for 10 mins. In a 2 qt or larger container, combine 1 c flour, 1 c sugar, 1 c milk and yeast mixture. Mix and cover loosely (I just used string to hold a towel on top of the bowl). Let stand at room tempature (through the whole process). This is day 1 of the 10 day process. Day 2-4 stir the mixture and recover loosely. On day 5 add 1 c flour, 1 c sugar, 1 cup milk, mix throughly, and recover loosely. Day 6-9 stir the mixture and recover loosely. Day 10 add 1 c flour, 1 c sugar, 1 c milk and mix throughly. Remove 1 cup to make the muffin recipe. With the remaining 2 cups either divide for friends or keep 1 cup for yourself to make more breads or muffins. The cup of starter you share should be considered day 1 in the process. Just repeat the steps above to get to day 10.
Blueberry Lemon Muffins
2 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 (3.4 oz) box lemon instant pudding
1 (3.4 oz) box vanilla instant pudding
1 c Friendship starter
1 c vegetable oil
1/2 milk
3 eggs
1 tsp vanilla extract
1 c blueberries
Preheat oven to 365 F. Prepare muffin pans (makes 24 muffins). In a large bowl mix together the dry ingredients (flour, sugar, baking powder, baking soda, and salt. Add friendship starter, vegetable oil, milk, eggs, and vanilla extract. Mix throughly. Add in blueberries. Use a ice cream scoop to fill the muffin cups 2/3 full. Bake for 20-25 min.
