How to Cook Yummy Sourdough Spelt Muffin

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Sourdough Spelt Muffin. Recipe: Sourdough Spelt Muffins These sourdough muffins are slightly sweetened with honey and have just a bit of tang from a long fermentation period. They are the perfect accompaniment to soup or stew, or great as a not-too-sweet muffin breakfast treat. Just sweet enough and studded with blueberries, these sourdough spelt muffins are delicious!

Sourdough Spelt Muffin I even used a whole grain recipe (to feed my spelt flour obsession), giving these muffins a hearty, satisfying texture. Rather than being disappointed by my first attempt at a sourdough starter, the tasty, toasted English muffins slathered with butter renewed my resolve. Spelt flour has a lovely nutty flavor, and sourdough gives a very nice tang that makes other breads seem bland. You can cook Sourdough Spelt Muffin using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sourdough Spelt Muffin

  1. It’s 110 g of starter fed or discard starter.
  2. Prepare 1 of egg.
  3. It’s 50 g of cashew milk or dairy of your choice.
  4. It’s 25 g of vegetables oil or oil of your choice/ butter.
  5. It’s 40 g of brown sugar or add more if you want your muffin to be more sweet.
  6. You need 40 g of raisins.
  7. It’s 120 g of Spelt flour.
  8. It’s 1/2 teaspoon of salt.
  9. It’s 1 teaspoon of cinnamon.
  10. It’s 1 teaspoon of baking soda.
  11. Prepare Handful of frozen or fresh berries.

Not only are they delicious, but they supersede "normal" english muffins nutritionally in two primary ways: First, Store-bought english muffins are made with commercial yeast, while mine are made with natural sourdough leavening. Grease muffin tin well, or line with paper liners. In a medium bowl, whisk together the spelt flour, salt, baking powder, baking soda, and spices. In a small bowl, cover the raisins with hot water.

Sourdough Spelt Muffin step by step

  1. Mix your wet ingredients.
  2. Add your dry ingredient except frozen or fresh berries.
  3. If you want muffin to be fluffy, let it sit. I had it rest in room temperature for 8 hrs..
  4. If you are not letting your mixture to rest, you may add your berries. Filll up muffin cup to 1/2 (if you let it rest)or 3/4 (norest). Preheat oven at 200C fan..
  5. Bake muffin for 15-18min..

In a large bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, baking powder, and salt. Spelt (Triticum spelta) is a grass, one of the ancestors of modern wheat (Triticum aestivum). Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. Preheat your non-stick skillet over LOW heat.

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