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Muffins - Basic recipe Basic recipe for basic add-ins like good old blueberry muffins. Smaller just 12 regular muffins
~Make the overnight ferment (Or just allow as little as a 30 minute rest. Warm it to give it some rise, though.) 5 oz sourdough starter 8 oz whole wheat pastry flour 8 oz milk (or coconut milk) ~Add in after the rest Whip together until smooth: 2 oz coconut oil melted and cooled 1 egg 1/2 t stevia powder (green stuff which is just ground dried leaves, no additives) 6 oz honey (1/2 c) Work into the batter. Allow to rest and use a folding motion to work it in. Sprinkle in: 1/2 t salt Mix thoroughly. Sprinkle in: 1/2 t baking soda Mix gently. Scoop into 12 regular muffin cups ~Bake at convection bake 375* (OR don't use convection if you want to make sure the tops don't blow crooked.) about 20-30 minutes, until an instant read thermometer reads 190*- 200*. Bigger 18 large muffins
~Make the overnight ferment (Or just allow as little as a 30 minute rest. Warm it to give it some rise, though.) 10 oz sourdough starter 16 oz whole wheat pastry flour 16 oz milk (or coconut milk) ~Add in after the rest Whip together until smooth: 4 oz coconut oil melted and cooled 2 egg 1 t stevia powder (green stuff which is just ground dried leaves, no additives) 12 oz honey (1 c) Work into the batter. Allow to rest and use a folding motion to work it in. Sprinkle in: 1 t salt Mix thoroughly. Sprinkle in: 1 t baking soda Mix gently. Scoop into 18 large muffin cups (2 med scoops each) ~Bake at convection bake 375* (OR don't use convection if you want to make sure the tops don't blow crooked.) about 20-30 minutes, until an instant read thermometer reads 190*- 200*. ~Ideas -blueberry -diced pears -diced apples, with cranberries or rhubarb bits -diced figs or dates -dried apricots and vanilla
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