Quick Spelt Sourdough Muffins
Makes 6 jumbo or 12 regular-sized muffins
These are really terrific muffins, featuring sourdough culture in the recipe to make a muffin with an enhanced flavor profile as is the hallmark of all things sourdough. And, unlike the several hours required when making sourdough bread, these mix up quickly and take only 20 minutes to bake. The addition of a small amount of rye flour and apple butter (a thicker version of applesauce made from slow cooking apples for several hours) contributes to the muffin's tender crumb. The apple butter also makes it possible for the reduction of oil and sweetener within the recipe.
If you don't have your own sourdough culture, check out my instructions Making and Nurturing Sourdough Starter. The whole process, which takes 7 days total, is easy to do. Once made, it just needs some attention every 7 days to keep it active but hopefully you're using it anyway to make bread or these great muffins.
The day before: Be sure to refresh your sourdough starter the day before making muffins.
Dry Ingredients
- 1 2/3 cups whole spelt flour
- 1/3 cup rye flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1/2 cup walnuts, lightly roasted
Liquid Ingredients
- 2 tablespoon canola oil
- 2 tablespoon honey
- 2 tablespoon apple butter (Eden Foods Apple Butter is great and has no-added sugar)
- 1 beaten egg or equivalent with Ener-G™ Egg Replacer*
- 3/4 cup almond milk (see recipe under "Beverages") or substitute unsweetened soymilk or milk
- 3/4 cup sourdough starter
- 1/2 cup raisins
Preheat oven to 400° F.
Sift together dry ingredients, add chopped walnuts, and set aside.
In a separate bowl, whisk together oil, honey, and apple butter. Mix in egg or, if using egg replacer, add 1 1/2 teaspoon Ener-G™ Egg Replacer with 2 tablespoons warm water. Mix thoroughly as if beating an egg. Add almond milk and sourdough starter and stir in raisins to liquid mixture.
Combine liquid ingredients with dry ingredients and divide batter into the muffin cups. Immediately transfer to the oven and bake at 400 degrees for 20 minutes.
Allow baked muffins to cool about 5–10 minutes before removing them from the muffin tin.
