Spinach or Tomato Slab - muffin base 

A savory cake loaded with veggies. This version uses sourdough starter.

~Spread some veggies across the top and gently work into the batter a little:
-sauteed or roasted spinach and onion
with 1/2 lb small diced cheddar cheese cubes.
-dehydrated tomato, peppers and onion.

~Bake in:
-one 9x13 baking pan
-I'm going to try spreading it out on a half size baking sheet so the cheese crisps up a bit.
-you could use 24 muffin cups too.

~Bake at convection bake 375* about 15-45 minutes, until an instant read thermometer reads 190*.
~Make the batter.
Whip together until smooth:
4 T unsalted butter, melted and cooled
1 egg
Whip in again until smooth:
5 oz honey
Stir in:
4 oz milk
2 oz whole milk yogurt
Add and work in:
8 oz sourdough starter, fed or discard
Stir until smooth, it may take time while the starter softens.

Stir together:
10 oz whole wheat pastry flour
1 t baking soda
1 t salt

Stir dry and wet ingredients together very gently and only until mixed.

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