Sourdough Red Fife Morning Glory Muffins
April 9, 2022 • 0 comments
Ingredients
- (4 cups) Heritage Red Fife Flour
- (1/2 cup) Cane Sugar (avoid sugar made from sugar beets as these are frequently genetically modified)
- (1/4 cup) Ground Flaxseed
- (2 tsp) Salt
- (1 Tbsp) Cinnamon
- (1 tsp) Nutmeg
- (1 cup) Active Sourdough Starter
- (1 1/2) Milk, Buttermilk, or Thinned Yogurt
- (4) Eggs
- (2 tsp) Vanilla Extract (optional- because pricey these days)
- (1 cup) Finely Diced Apple
- (1 cup) Shredded Carrot
- (1 cup) Pumpkin Seeds
- (1 cup) Raisins (optional)
Directions
1. Combine flour, ground flax, cinnamon, nutmeg, salt, and sugar ingredients in a large mixing bowl. Make a well in the center.
2. In the center well, add the sourdough starter, milk, eggs, and vanilla extract, if using. Beat them with a fork or whisk until they’re thoroughly combined, then stir in the dry ingredients until just combined.
3. Stir in the apples, carrots, and pumpkin seeds, then scoop the batter into well-buttered muffin pans. This makes enough for around 24 muffins, so you’ll want 2 muffin pans.
4. Let rise for 8-12 hours, or overnight. I keep them uncovered in my cold oven to avoid drafts. If you’re concerned about eggs being in the batter overnight, you can also let them rise in the refrigerator for 24 hours, covered with a damp towel. Allow the pans to come to room temperature before baking.
5. When ready to bake, preheat the oven to 375, then bake the muffins for 25 minutes, or until golden brown.
6. Cool on a wire rack for a few minutes after baking, then enjoy with some fruit, scrambled eggs, and of course, yummy butter!
Additional Options
Replace some of the diced apple, shredded carrot, or pumpkin seeds with other add-ins like shredded coconut or sunflower seeds.
Instead of baking in muffin pans, pour all the batter into a buttered 9×13 pan and bake for 40-45 minutes.
Play with the spices. Reduce some of the cinnamon and nutmeg and add ginger, cardamom, cloves, allspice, or orange zest.
