Esta es una exhibición prevé de cómo se va ver la receta de 'Whole Wheat Sourdough Apple Cinnamon Muffins' imprimido.

Receta Whole Wheat Sourdough Apple Cinnamon Muffins
by Baking Barrister

Whole Wheat Sourdough Apple Cinnamon Muffins

Don't want to toss the discard when feeding your starter? Don't want another batch of pancakes or waffles? Try these muffins--they only take 30 minutes from start to finish.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: <span title="Cold Glass Of Milk" onmouseover="this.style.backgroundColor='#ebeff9'" onmouseout="this.style.backgroundColor='#fff'">Cold Glass Of Milk</span>

Ingredientes

  • 3/4 cup unfed 100% hydration sourdough starter*
  • 1 cup sifted white whole wheat flour
  • 1/2 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 Tbsp. cinnamon
  • 1 egg
  • 2 tsp. vanilla extract
  • 1/4 cup canola or vegetable oil
  • 1 large apple, peeled, cored and cubed**
  • --Topping---
  • 3 Tbsp. packed brown sugar
  • 1 tsp. cinnamon

Direcciones

  1. My starter had the consistency of a thick cake batter.
  2. I used a granny smith, but any will suffice.
  3. Preheat oven to 350F.
  4. Mix together everything but the apples and topping ingredients. It should be somewhat thick and goopy.
  5. Add in apples by hand.
  6. Oil your muffin tin and spread batter into 8 parts.
  7. Mix topping and sprinkle over muffins.
  8. Bake for 20-24 minutes, rotating halfway through. M
  9. uffins will be done when they pass the toothpick test. Let cool on rack.