Blackberry Sourdough Muffins

2 c. sourdough starter (see Sourdough Starter recipe)
3 c. kamut, spelt or whole wheat flour
1 c. water
1 t. salt
½ c. melted coconut oil (or melted butter)
½ c. maple syrup, honey, rapadura, or maple sugar 
1 egg
1 t. vanilla
1 heaping t. cinnamon
freshly ground nutmeg (about ¼ to ½ t. – you can use pre-ground as well)
1 t. baking soda
1½ c. fresh or frozen blackberries (or berry of choice)

The night before, combine the flour, water and the starter in a large bowl. Cover and leave on the counter top for 3-12 hours (or overnight). It’s easiest to start either the night before for breakfast, or the morning of for dinner.

Preheat the oven to 400ºF. Then add the rest of the ingredients, except the blackberries. Using a whisk, mix in until thoroughly combined (do not over mix). Fold in the blackberries, and fill greased muffins tins to about 2/3 full.

Bake for about 25 minutes, until the tops are lightly browned and a toothpick come out clean. Leave in tins for about 5 minutes, then run a knife around the edge and take out to cool. Slather with butter (or ghee) and/or honey and enjoy. Yield: 18-24 muffins.