Our freezer is filling up with frozen muffins and rolls. I've loved being able to grab some of them as a filling and nutritional snack for our outings or sending a couple of them (along with some fruit or veggies of some kind) with my husband as he heads out for a job.
Here's one recipe I modified from that of any old regular apple muffin version to a sourdough-kicken, healthiest kind of sugar-licken, whole wheat-picken kind of treat.
Here's the recipe:
Sourdough Apple Muffins
(makes 24 muffins)
Step one ingredients:
1/2 cup starter
3/4 cup milk
1/4 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter or coconut oil, softened
1/2 cup sucanat
(or 1/4 cup sucanat & 1/4 cup honey)
1/4 cup buttermilk or yogurt or kefir
Step two ingredients:
2 cups whole wheat flour
Step three ingredients:
3/4 cup apple sauce
1 tsp baking soda
2 eggs (cage & hormone free)
Step one: Combine all of "step one" ingredients.
Step two: Add the flour.
Step two and a half: Allow the dough to soak 8-24 hours. (Overnight is just fine.)
Step three: Add the "step three" ingredients until thoroughly combined.
(I make my own apple sauce by coring and cutting up a couple of sweet apples, placing the apples in a covered pot with a bit of water, simmering the apples for 12-15 minutes, then mashing it up with a hand held blender.)
Preheat oven to 375°. Place dough into muffin liners. Bake for 18-20 minutes.
See why I love sourdough breads here.