Tuesday, July 22, 2014
Sourdough Cinnamon Apple Muffins
These muffins are very moist with a spongy crumb. I like the slightly caramelized crust. I think they could use a little more cinnamon, as I am a big fan of the spice and thought that there was only a hint of cinnamon flavor in the muffins. These were delicious warm, fresh out of the oven. A great breakfast idea!
Whole Wheat Cinnamon Apple Muffins
1 cup Sourdough Starter
1 cup Whole Wheat Flour
1 Egg, lightly beaten
1 tsp. Vanilla Extract
1/4 tsp. Salt
2 tsp. Cinnamon
1/4 cup Butter, melted
1/2 cup honey
1/2 cup Apple, diced
1 tsp. Baking Soda
Combine starter and flour in a medium bowl. Cover and leave at room temperature overnight (at least 7 hours).
In the morning grease muffin cups or line with paper. Preheat oven to 400*F.
To the flour mixture add the egg, vanilla, salt, cinnamon, butter, and honey. Beat until mixture resembles batter.
Stir in apples.
Sprinkle soda over batter and whisk briefly to combine.
Quickly pour into muffin cups and bake 15-20 minutes until a toothpick inserted comes out clean.
Remove from pan and dry on a cooling rack.
Yields: About 12 muffins.