We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sourdough raspberry and blueberry buns

A delicious way to use up extra starter.

Like this? Share it with your friends.


Report abuse

Ingredients

175g sugar

175g butter

1 teaspoon vanilla essence

3 eggs

100g sourdough starter

100g ground almonds

75g self-raising flour

150g raspberries

150g blueberries

Method

Put oven on to 180°C.

Cream butter and sugar together until light and fluffy.

Add vanilla essence.

Add eggs one by one.

Add starter.

Mix flour and almonds together and add gradually to mixture.

Beat fruit into mixture so that raspberries break up.

Spoon mixture into muffin cases.( you can also put it into a cake tin and make a cake rather than muffins, just cook for longer).

Bake at 180°C for 12 minutes or until skewer comes out clean.

Added by: Julia Collins


Tags: Sourdough Muffins CakeNpastry

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

Deliveries

Keep safe and well

The Shipton Millers