Thursday, May 19, 2011

Recipe: Sourdough Spice Muffins

My freezer still contains a generous supply of muffins. Here's a recipe we made just today and really liked - it got a thumbs up from everyone.

Here's the recipe:

Spice Muffins
(makes 16-18 muffins)

Step One:
1 cup active starter
1/2 cup milk
1/4 cup kefir, buttermilk or yogurt
1/2 cup melted butter or coconut oil
3/4 cup Sucanat (or Rapadura)
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 tsp sea salt

Step Two:
2 1/2 cups whole wheat flour

Step Three:
2 eggs
3/4 tsp baking powder
3/4 tsp baking soda

Preheat oven to 350°.

Mix all of the step one ingredients until well combined.

Add step two ingredients. Cover and let sit overnight (12-18 hours).

In the morning, mix in the step three ingredients: eggs and baking powder - leaving the baking soda for last.

Once it's all mixed, mix in the baking soda. Let poof up for a couple of minutes and spoon into muffin liners.

Bake for 18-20 minutes.

(I sprinkled a few mini chocolate chips on top and I made a double batch and was therefore able to freeze about 25 muffins!)

*** Are your step one ingredients kinda lumpy? Try warming up your kefir, milk and butter, together, in a pot next time. Or simply, temporarily, transfer your mixed step one ingredients into a pot over the stove. And gently warm it up just until the butter has melted.

Hope you like them!

Reasons as to why I make sourdough breads found here.

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