Okay, so this recipe needs some work. I had my doubts about it, but I figured I should make it as written the first time. Well, okay,
mostly as written. I did make a few swaps just to try to make it a little healthier. But they're tried-and-true swaps that I've made in similar recipes in the past with no ill effect, so I'm confident that that's not why this recipe didn't really work. And, having tried it once, I do have a few ideas for how to improve it. I just haven't had a chance to test them yet. So, take the instructions below with a grain of salt.
Sourdough Bran Muffins
Ingredients
- 500g ripe (fed/active) sourdough starter @ 100% hydration
- 1/4 c. water
- 60g all-purpose flour
- 150g oat or wheat bran
- 4 dates, pitted and chopped
- 2 Tbsp. boiling water
- 1/4 c. honey
- 2 large eggs
- 1 banana, mashed
- 1/4 c. unsweetened applesauce
- 1/4 c. oil
- 1/2 tsp. coarse sea salt, ground
- 1 tsp. ground cinnamon
- 1 tsp. mixed spice
- 2 tsp. baking soda
- 1/2 c. raisins
Directions
- Combine starter and water.
- Mix in flour and bran.
- Cover and let ferment at room temperature for 8-12 hours.
- Pour the boiling water over the dates. If your honey is very stiff or has crystalized, add it as well; the hot water will soften/dissolve it. Set aside for 10-20 minutes.
- Preheat oven to 200°C (400°F) and grease a muffin pan.
- Combine date mixture, honey, eggs, banana, applesauce, oil, salt, cinnamon, and mixed spice in a large measuring cup and mix well.
- Break up preferment into small pieces and sprinkle with baking soda.
- Add ~1/2 of the wet ingredients and mix well.
- Add the raisins and the rest of the wet ingredients and mix until fully combined.
- Spoon batter into prepared pan(s). This recipe should make ~18 full-sized (5cm/2" diameter) muffins ore 36 mini muffins.
- Bake at 200°C (400°F) for 15-18 minutes. (Mini muffins will probably only need 10 minutes.)
- Cool in pan(s) for 10-15 minutes, then turn out onto wire rack to finish cooling.
- Serve with butter and/or jam.
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