~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)
If it seems too stiff add more liquid. It will taste pasty and not rise well if it is too dry. It should be cohesive but not stiff.

~Soak overnight
1 oz dried pineapple, diced
4 oz currants
2 oz apricots, chopped
2 oz dried cherries
2 oz figs, chopped small
2 oz prunes, chopped
1 oz dark rum (I used gin because it is what I had)

~Add in after the rest period
Whip together until smooth:
4 oz coconut oil melted and cooled
1 egg
6 oz  brown sugar or sucanat
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 cinnamon
1 t ground ginger
1/4 t nutmeg
Mix gently.

Stir in:
soaked fruits
2 oz nuts (slivered almonds or chopped pecans or walnuts)
.25 oz crystallized ginger, diced small
2 oz dried chopped dates (because they are rolled in a flour that would soak up all the rum and they dissolve into a date paste!)

Gently but thoroughly stir in:
1 t baking soda

Scoop into 16-18 large muffin cups (2 med scoops each)

~Bake at convection bake 350* (OR don't use convection if you want to make sure the tops don't blow crooked.) about 30-45 minutes, until an instant read thermometer reads 190*- 200*.

These will be best if they have a day or more to absorb moisture evenly. And will keep beautifully on the counter.

Copyright 2025, All Rights Reserved.

Comments to karen@lyonscom.com
Published by Lyons Communications