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!
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
- It’s 110 g of starter fed or discard starter.
- Prepare 1 of egg.
- It’s 50 g of cashew milk or dairy of your choice.
- It’s 25 g of vegetables oil or oil of your choice/ butter.
- It’s 40 g of brown sugar or add more if you want your muffin to be more sweet.
- You need 40 g of raisins.
- It’s 120 g of Spelt flour.
- It’s 1/2 teaspoon of salt.
- It’s 1 teaspoon of cinnamon.
- It’s 1 teaspoon of baking soda.
- 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
- Mix your wet ingredients.
- Add your dry ingredient except frozen or fresh berries.
- If you want muffin to be fluffy, let it sit. I had it rest in room temperature for 8 hrs..
- 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..
- 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.