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Muffins - Cranberry - hydrated Soak overnight. Makes 24 large muffins. ~Smaller recipe to make 12 large muffins
6 oz sourdough starter, ripe or discard 10 oz whole wheat pastry flour 10 oz milk 2 oz coconut oil 1 egg 6 oz sugar 3/4 t salt 1 t baking soda 8 oz cranberries ~Make the overnight ferment (or just allow as little as a 60 minute rest)
10 oz sourdough starter 20 oz whole wheat pastry flour 20 oz milk or coconut milk (This will be dough-like but should not be too stiff. Add a little extra milk as needed to loosen it a bit. Stretch and fold until smooth, resting and stretching as much as you need to. ~Add in the morning Whip together until smooth: 4 oz melted and cooled coconut oil 2 egg 12 oz white sugar Work into the batter, resting and stretching and mixing as you need. Sprinkle in: 1 1/2 t salt Mix thoroughly. Sprinkle in: 2 t baking soda Mix GENTLY. Gently mix in: 16 oz fresh cranberries (or frozen fresh) coarsely chopped (I use my french fry blade on my slicer). Scoop into TWENTY-FOUR 2 1/4 inch x 1 7/8 inch baking cups (these fit into my standard silicone pan) Convection bake 375* about 15-25 minutes until 190*-200* on the instant read thermometer.
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