Lisa gave me two batches of sourdough starter Monday.  They were half way through their cycle.  My thoughts on sourdough is that, with the price of yeast doubling here, I can replace it with sourdough.   So today was sourdough baking day.  One problem...I ran out of flour and milk!  Argh!  But I have a beautiful batch or two of Sourdough Pumpkin Walnut Muffins...an original recipe.  Plus I had more batter than muffin tins.  No problem...I just put it in an oiled 8x8" pan and baked it with the muffins.  It makes a nice quick bread. 

I spent this afternoon on Recipezaar looking at sourdough recipes.  Let me tell you folks, Recipezaar is the place to go for good recipes on the Net.  I particularily like the nutritional information and useful comments everyone provides.  Recipezaar was recommended to me by my nutritionist as a good place to go for healthy recipes.  Course there's a lot of not so great stuff there too!  But I focus on the healthy stuff.

Jean's Sourdough Pumpkin Walnut Muffins (original)

1 c. sourdough starter
1/2 c. canola oil
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice (could up this to 1 1/2 tsp)
3 eggs (might just use two of these next time)
2 tsp. vanilla
1 1/2 tsp. baking soda
1 c. chopped walnuts
3/4 c. pumpkin puree
2 c. white flour
2 c. whole wheat flour

Mix wet.  Mix dry.  Add wet to dry.  Stir till just moistened.  Put in muffin tins and bake 12-15 minutes at 400 F.  These were a bit drier than I like, but I'm thinking part of the problem is I've left them to cool too long on the counter... hmmm... maybe more pumpkin puree next time... ENJOY!