First Sourdough Muffins: Bad

Luckily for her, Kate left for work before the sourdough muffins came out of the oven. They were greasy, flat, chewy on the outside, damp on the inside, and salty. Couldn't taste the cinnamon and barely tasted the sugar. Also, they stuck to the pan somehow, despite all that butter.

I'm not sure how to correct all those problems in the next batch. So first I'll decrease everything by half, just to make it less of a gamble. I'll add more flour at the end (this time I barely added any) and try to make it easier to mix the batter smoothly and quickly by thinning out the butter mixture and skipping the eggwhite-beating step. So:

Mix together and let sit overnight:

1/2 cup sourdough starter
1/2 cup flour
1/2 cup milk
2 Tablespoons maple syrup

In the morning, preheat oven to 400, and butter half of a muffin tin. Cream together:

5 tablespoons butter
1/4 cup sugar

Thoroughly beat in one whole egg. Sift together:

1 cup white flour
1 teaspoon cinnamon
1/4 teaspoon salt

Gradually fold the sourdough and the flour by turns into the butter-and-egg mixture, adding milk or flour as necessary to produce a sticky, cohesive batter. Scrape into the muffin tin and bake 20-25 minutes, then let cool on a wire rack for another 5 minutes before popping them out.

We'll see.