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Muffins - Pumpkin long rise Dark and intensely flavored, these are actually better the day after you bake them. ~24 regular sized muffins
Stir together: 8 oz starter 10 oz whole wheat pastry flour 8 oz pumpkin puree (homemade) 4 oz milk Batter will be stiff but able to mix. After long rest (usually overnight) whip together and stir in: 4 oz melted coconut oil 2 eggs 1 t stevia powder (green stuff) 2 oz brown sugar or turbinado sugar 4 oz maple syrup 1 oz molasses -Important note: don't use the molasses with the baking cocoa. The flavors compete rather than complement. Gently stir in: 1 t baking powder 1 t salt 1 t baking soda 1 T pumpkin pie spice OR 1 T cinnamon, 1 t nutmeg, 1/4 t allspice, 1/4 t ground cloves optional: 2 T poppy seeds And/OR 1/2 c chocolate chips And/OR 1 oz unsweetened baking cocoa Bake at convection bake 400* 12-15 minutes.
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