Sourdough Cranberry Nut Muffins

A less-sweet approach for low-FODMAP and diabetic diets

Muffin! Muffin! Muffin! Sourdough! | Image credit: Eileen Wiedbrauk.

Whether you’re exploring sourdough baked goods as a means of eating low-FODMAP, you’re into the benefits of fermented grains, or you’re just looking for ways to give your starter a bit more exercise — let me tell you about these muffins.

They’re delicious. Not too sweet. With a beautiful fresh, tart cranberry bite.

I started by modifying a recipe from a so-called diabetic dessert cookbook, and then adapted it to sourdough and actually lowered the white sugar from there. Most of the sugar in this recipe comes from the orange juice — and while not “low sugar,” you’ll definitely find it has less sugar than most muffins — while still tasting like one that you want to eat!

Ingredients

• 33 grams chopped nuts (toasted; walnuts, pecans, or a mix thereof)
• 225 grams all-purpose flour (can swap out 90 grams of all-purpose for 90 grams of whole wheat flour)
• 90 grams unfed sourdough starter
• 240 grams orange juice
• 48 grams sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg