These are wonderful breakfast muffins and great for traveling.
1 cup flour
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup of raisins, chopped nuts and dates
1 cup starter
1/2 cup oil
1/2 cup milk or ricemilk
With a whisk, combine dry ingredients. Add fruit and stir until fruit is covered with flour (this keeps the fruit from sinking to the bottom).
Combine the three wet ingredients, stirring to break up the starter. Add to the dry ingredients and stir only until combined. Do not overmix.
Pour into greased and floured muffin cups. Bake in a 350 oven for 20-25 minutes. Makes 12 muffins.