Welcome to the 60th edition of Muffin Monday!
Since you'll need some sourdough starter to bake today's recipe, here are a few links to get you started:
My very first starter recipe which is ready in two - five days
My current starter recipe (this one takes several weeks to be ready)
Here are some tips and links to sourdough helps
Getting a starter going is truly not difficult -- really, it's quite easy. If you enjoy the tangy flavor of sourdough, I hope you'll give today's recipe a try. Bon appetit!
Cinnamon Sourdough Muffins
1 c. active sourdough starter
1 c. whole wheat flour
1 egg, lightly beaten
1 t. real vanilla
1/4 t. sea salt
1.5 t. cinnamon
1/4 c. melted butter or coconut oil
1/3 - 1/2 c. honey (raw is best)
1 t. baking soda
For fresh sourdough muffins first thing in the morning:
You'll need to combine the flour and sourdough starter before heading off to bed. Stir one cup of each together in a medium bowl; scrape down the sides of the bowl, cover it with plastic wrap, and leave it to rise on your kitchen counter over night (at least seven hours). [edit -- I use a fairly "wet" starter; if yours is on the drier side, add some water, maybe a teaspoon at a time, to combine flour and starter, but not too much as this mixture should be thick (you'll be adding other liquids later on).]
In the morning it should look like this:
In the morning when you're ready to bake, either grease muffin cups with coconut oil or line with paper baking cups and preheat your oven to 400F. Measure and stir the remaining ingredients except baking soda together in a separate bowl until combined; add this mixture to the flour/sourdough starter mixture and stir well.
[Just so you know, you don't have to proceed exactly when the seven hours are up; the seven hours rising/soaking time allows for the phytates in the flour to be neutralized allowing for ease of digestion as well as absorption of the minerals in the grain. Bake in the morning as it fits into your personal schedule, just be sure to allow for that initial seven hours of soaking time. Keep in mind, however, that the longer you wait, the more "tangy" your sourdough muffins will be. :)]
Finally, sprinkle the baking soda over the batter and whisk it in...
As the baking soda does its magic, your batter will will quickly bubble and rise.
Fill your prepared muffin pan with batter (we like to use an ice cream scoop). Bake for 15 - 20 minutes; check muffins with a toothpick to be sure they're done.
Of course, you can start these in the morning to bake in the afternoon; after determining what time you'd like to bake, simply count backward seven hours to allow for the seven hours of soaking time.
Our recipe inspiration can be found here. For more info on why anyone would go to this much trouble to bake a muffin, check out this article on the health benefits of baking with sourdough. And if you're still interested and want to read even more about phytates, click here.
Visit our Muffin Monday page for more tasty muffin inspiration. :)
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