My bread plans got slightly derailed so I ended up making different, non-sourdough bread, a chocolate cake, and these muffins instead. I'm pretty happy with how they came out. They're light, tender, and a bit sweet without being cloying.
Almond-Poppyseed Muffing
Ingredients
- 3 Tbsp. coconut oil, melted
- 400g ripe/active sourdough starter (100% hydration)
- 1/4 c. honey
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 50g soft (plain/standard/cake) flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. coarse sea salt, ground
- 1/2 c. almond flour/meal
- 1/4 c. poppyseeds
Directions
- Preheat oven to 180°C (350°F) and grease a muffin tin.
- Combine the coconut oil, starter, honey, almond extract, and vanilla and mix well.
- Sift in flour, baking soda, baking powder, and salt. Add the almond flour and poppyseeds as well. Do not stir until after all the dry ingredients have been added.
- Mix everything together.
- Spoon into prepared muffin tin (makes twelve 5cm/2" muffins).
- Bake at 180°C (350°F) for 15 minutes.
- Let cool in pan for 5 minutes, then turn out onto wire rack to finish cooling.
- Serve plain or with butter and/or jam.
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