Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sourdough spelt muffin. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sourdough Spelt Muffin is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Sourdough Spelt Muffin is something that I’ve loved my entire life. They are fine and they look fantastic.
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!
To get started with this recipe, we have to prepare a few components. You can have sourdough spelt muffin using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sourdough Spelt Muffin:
- Prepare 110 g starter fed or discard starter
- Get 1 egg
- Get 50 g cashew milk or dairy of your choice
- Get 25 g vegetables oil or oil of your choice/ butter
- Take 40 g brown sugar or add more if you want your muffin to be more sweet
- Make ready 40 g raisins
- Prepare 120 g Spelt flour
- Prepare 1/2 teaspoon salt
- Get 1 teaspoon cinnamon
- Make ready 1 teaspoon baking soda
- Take Handful frozen or fresh berries
In a separate large bowl, whisk together melted coconut oil and coconut sugar, then incorporate one room-temperature egg at a time. Next, stir in sourdough starter, crushed pineapple, and grated carrot. Really, I made my own English muffins and they were a breeze! I even used a whole grain recipe (to feed my spelt flour obsession), giving these muffins a hearty, satisfying texture.
Instructions to make Sourdough Spelt Muffin:
- 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.
Rather than being disappointed by my first attempt at a sourdough starter, the tasty, toasted English muffins slathered with butter renewed my resolve. After making these Sourdough English Muffins, I don't think I'll ever go back to the original yeast-based recipe. Lovely as those muffins are, this starter version takes them to a whole new level. The resulting English muffins are so light, filled with air pockets galore, I swear they rival the Thomas' English Muffins I grew up eating. Combine all the dry ingredients in a mixing bowl.
So that’s going to wrap it up with this special food sourdough spelt muffin recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
