~12 large muffins (Half Recipe)

~24 large muffins or 36 smaller muffins
~Make the overnight ferment (or just allow as little as a 60 minute rest) (rest in warm place if you aren't leaving it several hours)
10 oz sourdough starter
20 oz whole wheat pastry flour
20 oz milk or coconut milk (warm gently to mix together better with the starter, especially the 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 gently until smooth, resting and stretching as much as you need to. It should be cohesive but not stiff.

~Prep the fruit - ONE method
In the food processor chop together:
5 oz sugar (or sucanat)
12 oz whole dried dates
Empty and process together:
5 oz more sugar (or sucanat)
8 oz fresh or fresh frozen cranberries

~Prep the fruit - ANOTHER method
12 oz chopped dates
8 oz fresh or fresh frozen cranberries processed in bosch slicer with 'french fry' blade
*Add the 10 oz sugar (or sucanat) to the egg mixture as you would with other muffin recipes

Prep:
8 oz mandarins - skins included cut into small pieces with a knife

~Add after rest period
Whip together until smooth:
4 oz melted and cooled coconut oil
2 eggs

~You don't want to develop the gluten or the muffins won't be tender, so stretch and lift gently at all stages of mixing.

Gently work into the batter, resting and stretching and mixing as you need. Warm the bowl if it is very cold, making it stiff.

Sprinkle in:
1 1/2 t salt
Mix thoroughly but gently.

Sprinkle in:
2 t baking soda
Mix GENTLY.

Gently lift and fold to work in:
The prepared fruits

Scoop into TWENTY-FOUR 2 1/4 inch x 1 7/8 inch baking cups (these fit into my standard silicone pan) These are extra large muffin papers.

~OR 36 smaller standard size muffin cups.

Put silicone pans on baking sheet so you can get them in the oven quickly. Be sure all the papers are level so the muffins are level.

Convection bake 375* about 25-35 minutes until 190*-200* on the instant read thermometer.

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