Amish Friendship Bread ~ Mixed-Up Muffins

batter for amish friendship bread
batter for amish friendship bread ~ one to keep and some to pass on!

Dear Nupur of One Hot Stove kindly offered to send me some starter for Amish Friendship Bread. I’m always looking for a reason to practice my baking, so this seemed like the perfect opportunity. It sounded almost like a “sweet” sourdough starter — if that’s not an oxymoron! I anxiously awaited my package, and following the enclosed instructions, on the tenth day I set out to bake.

Trust me to have no clue what I have on hand for sugar. Some people might use a five-pound bag of sugar in a week, or a month — I rarely use one in a year. As usual I should have checked for ingredients before I began. As it happened, it ended up an enlightening experiment. I substituted some cooked plantains and jaggery for the sugar and egg I was lacking, and I really enjoyed the results. Thanks so much for sharing this fun project with me, Nupur!

ingredients for muffins with amish friendship bread starter
ingredients for mixed-up muffins: Amish Friendship starter, jaggery and mashed cooked plantain, eggs, nuts and dried cherries

muffins ready for the oven
muffins ready for the oven

I followed the original directions that Nupur sent me to “grow” the starter, and then adapted this muffin recipe from Vicki Henderson of Vancouver, Washington.

Mixed-Up Muffins with Amish Friendship Bread Starter

Ingredients 1:

1 cup starter for Amish Friendship Bread
1/2 cup canola oil
1/2 c plantain, microwaved in 1/4 c water, mashed and mixed with
1/2 c jaggery
2 eggs, lightly beaten

Ingredients 2:

2 cups all-purpose flour
1/2 cup canola oil
1 tsp baking soda
2 tsp baking powder
1/2 c sugar

Mix ingredients 1 together in one bowl. Mix ingredients 2 together in a larger bowl. Mix 1 into 2 and blend everything well to make the muffin batter.


1/2 cup toasted nuts (I used cashews and charoli nuts)
3/4 c dried fruits, plumped in 1/2 c hot water and drained (I used cherries)

Mix the nuts and fruits into the muffin batter. Put into lined muffin tins.

Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in center comes out clean.

I used little of the cherry liquid to thin this batter, and it made a dozen JUMBO muffins. I am sure many more muffins of the smaller variety can be made with this generous amount of batter 😉

Very yummy hot from the oven with some chilled butter.


In keeping with the tradition, I am passing the starter along to:

Lovely Latha of Masala Magic ~ who has been such a dear friend to me here in the land o’ blogs and continually inspires me with her fabulous dosas and more!

Multi-talented mm ~ also a dear friend, wonderful in kitchen and workshop, and always willing to try something new!

And my colleague A ~ another dear friend and very talented baker who also keeps me sane on work days!

Thanks all!

muffins cooling

fresh muffin and butter
fresh-from-the-oven treat: muffin and butter



  1. Mishmash! said

    With all the nuts and dried fruits in there muffins look really good and rich…I can almost smell it…!! 🙂

    Thank you Shn — you’re my new baking mentor with your gorgeous cakes! 🙂

  2. bee said

    just beautiful. you could send them over to mandira for JFI-banana.

    Oh, great idea, thanks Bee!

  3. bee said

    and yes, latha absolutely rocks.

    Yes she does!

  4. Srivalli said

    lovely ones…this amish friendship bread is turning out to be an event!…all wonderful recipes are coming out of it…great

    It is fun to see everyone’s different recipes, Srivalli — thanks! 🙂

  5. Shankari said

    I just got the starter for friendship bread today 😉

    I’ll be watching for your recipe, Shankari 🙂

  6. mm said

    I look forward to giving the friendship bread a try. Thank you and thank you Nupur….

    I’m sure you’ll come up with something yummy, mm 🙂

  7. Raaga said

    Beauties 🙂 love them

    Thank you Raaga 🙂

  8. Menu Today said

    Hi Linda,
    Sooooo Nice…!!!!!! Lovely presentation!!!! Thanks for sharing.

    Thanks so much MT, happy you liked them! 🙂

  9. Awww… this really makes me wish I lived in the States… just so I could do this too! Lovely muffins, Linda` 🙂

    We’ll take care of you Shammi, never fear! Glad you liked the muffins 🙂

  10. Nupur said

    Oh that muffin with the slather of butter…mmmm! I think this is a historic muffin: the first to contain jaggery and charoli- fantastic, Linda! Thank you for playing along.

    Historic muffins, Nupur — oh, that’s funny 🙂 Thanks so much for including me in the bread-baking fun! 🙂

  11. spaceman123 said

    the way you have written this and the photos have made me hungry!
    I think it’s time to see if the wife is up and have her take a look.
    Great job!!!!!

    Thank you very much, Spaceman 🙂

  12. Asha said

    Looks wonderful with the butter slivers in there Linda!!:))
    I would have made something last month.Beautiful Jaggery Muffins, enjoy.

    Thank you Asha — most important thing is that you’re getting better from surgery! Plenty of time to cook other months 🙂

  13. Padma said

    LInda, first time to your blog and simply loving the fabulous write-ups and great posts. Those muffins are looking cute n I can smell them from here 🙂

    Hi Padma, thanks so much for visiting and for your kind words! I must peek into Padmas Kitchen, too 🙂

  14. Richa said

    they look so light n fluffy! liked the color a lot 🙂

    Thanks Richa — that jaggery and plantain makes a rich color 🙂

  15. TBC said

    Beautiful muffins! I love the ingredients you have used.

    Thanks, TBC! 🙂

  16. Latha said

    Oh my Linda! Those muffins look so yumm! Cant wait for my packet to arrive 🙂
    And thanks for the wonderful writeup! That was so sweet of u.

    Hi Latha, hope it reaches you in good shape!
    And you deserve every word — have fun with the bread and hugs to you! 🙂

  17. Cynthia said

    Linda! What beautiful creations you have here!

    Thanks Cynthia! I was pleasantly surprised with this little experiment. Will be watching for your recipe too 🙂

  18. sandeepa said

    You sure are an innovator, how do you come up with such twists in all your recipes. jaggery in muffin, don’t think ever tasted anything like that
    Looks sunny and bright

    Hi Sandeepa — lots of my twists are just accidents of what’s in the cupboard 😉 I’ve used jaggery in another muffin recipe awhile back — gives a richer taste than refined sugar. Glad you liked, thanks! 🙂

  19. Rajitha said

    yummy..they do look good…nice to play with the ingredients..

    Thank you Rajitha — I’m not experienced baking so do experiment sometimes 🙂

  20. sharmi said

    yummy yum yum!! waiting for the dough to come to my door step now. lovely looking muffins.

    Thanks Sharmi — look forward to seeing what you do with yours! 🙂

  21. indosungod said

    Lovely looking muffins Linda, so moist and with the butter just YUM. Eagerly following the journey the Amish bread is on!

    Hi ISG, glad you liked the muffins! Looks like that Amish bread is going to end up far from Amish-country 😉

  22. Rajitha said what you did with that batter..the muffins look great..

    Thank you Rajitha! 🙂

  23. Rajitha said

    oops… i have already commented u know..those muffins are making me crazy 😉

    That’s ok Rajitha, enjoy to see your comments any time! 😉

  24. Lisa said

    I am so thankful to find a different recipe to use with the Amish Friendship starter. Having limited recipes was the only thing I disliked about the starter.

  25. Joyce Obermeier said

    Can anyone tell me if I can freeze the starter mix after the 10 days?

  26. TheBaker said

    Mmmmmm Amish Friendship Bread is soooooo good!!!

  27. Anusha said


    This is the first recipe that I am trying from your site. I have been searching everywhere for variations on making the amish bread healthier. That goal in mind, I added white whole wheat flour when it was time to feed it. I also reduced the quantity of everything I fed it to 1/4 cup on both day 6 and day 10 so that I would not have more than 2 cups. I had exactly 2 cups of starter on day 10 as planned. I followed your recipe exactly taking 1 cup from it. I made banana nut bread and banana nut muffins from them. They were so tasty !!!! Am I glad that I found your recipe. Now I have a few doubts. Though delicious, both my bread and muffins were very crumbly to the touch. Both had cooked well. Is it because I used white whole wheat flour? Since whole wheat is much denser, I thought whether it would make for better structure if I substituted that next time? I am a novice baker and would really love it if you could help me. The only things that I changed from your recipe was brown sugar instead of jaggery and three bananas (mashed) instead of plantain. I do not use eggs, so I used the ener-g egg replacer powder as per its directions.

    Also, Will this same recipe work if I substitute carrots for bananas, almonds for walnuts 1/2 cup applesauce for 1/2 cup of the oil and 1/2 cup honey instead of 1/2sugar? I know that I am asking you to guess how this would be. But being someone who has baked a lot, I thought you might be able to figure it out.


    Hi Anusha,

    I really wish I were someone who has baked alot! Alas, I am quite more novice than you… I’m awfully sorry I can’t answer your questions properly but I thank you for stopping and wish you lots of luck in your quest! 🙂

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