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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 and garlic with 1/2 lb small diced cheddar cheese cubes. -dehydrated tomato, peppers and onion and garlic. ~Bake at convection bake 375* about 15-45 minutes, until an instant read thermometer reads 190*. ~Make the overnight ferment
-OR if you didn't ferment overnight, use warm milk and put in warm spot while you prep the rest of the ingredients. 8 oz sourdough starter, ripe or discard 10 oz whole wheat pastry flour 10 oz milk ~Add in the morning Whip together until smooth: 4 T unsalted butter, melted and cooled 1 egg 4 oz white sugar or honey Stir into batter. Sprinkle in: 3/4 t salt Mix thoroughly. Sprinkle in: 1 t baking soda Mix gently. ~Spread into: -one or two 9x13 baking pans -half size baking sheet -two pie dishes -you could use 24 muffin cups too.
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