What do you do when you have to wake up your sourdough after several weeks of resting in the refrigerator? Prepare it with several soft drinks before baking bread, of course. And if you feel embarrassed about throwing away the discards or excess after feeding, there is nothing like preparing some delicious muffins with a special touch that makes them more tender and tasty.
We have adapted the recipe slightly from a bible for dough fans, the website of the American company King Arthur Baking. The sourdough, 100% hydration, may be freshly fed and bubbly or a discard. Furthermore, to make them more comforting, with that rustic and homely touch that makes them so appetizing, they add a part of yellow corn flour – not cornstarch or thick polenta, or pre-cooked flour -, which can be perfectly replaced by whole wheat flour spelled, rye, buckwheat, oats, etc.
We have used a combination of fresh blueberries and raspberriesbut they could be berries frozen or another combination. We like that they color the dough by breaking a little and almost exploding in the oven, a fabulous combination to contrast with the sweetness of the honey, without the need to use granulated sugars. If you don’t particularly like cinnamon, you can replace it with ginger and a little nutmeg, vanilla, orange zest, etc.
Preheat the oven to 180ºC with air and prepare muffin or cupcake molds by greasing them or using suitable capsules. Wash and dry gently the fruits of the forest; If used frozen, pour directly into a bowl of water, drain and dry on kitchen paper.
Mix the sourdough with the milk, egg, melted butter and honey in a container; beat with manual whisks. Separately combine the dry ingredients and incorporate them in several batches to the first mass, passing them through a sieve or strainer.
Add the berries, mix gently to distribute them well and pour the dough into the molds, filling them almost to the top. Depending on the size, we may need some more, since not all molds have the same capacity.
Bake at medium height for a few 23-25 minutes. Check after about 20 minutes if they are ready, poking the center with a toothpick; It will come out stained, but it should not have wet remains of raw dough. Wait a bit out of the oven before removing from the mold and cooling on a rack.
SUPER KITCHEN Large Silicone Mold for 12 Cupcakes, Muffin Baking Trays with Non-Stick Coating for Muffins, Cupcake, Brownie, Pudding 33 x 25x 3 cm (Gray)
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What to accompany berry and sourdough muffins with
Without being cloying or heavy, these sourdough muffins are a perfect snack to sweeten breakfast occasionally, or to accompany after-dinner coffee or a snack with tea, infusion, chai latte or vegetable drink. It is advisable to consume them within two days, stored in an airtight container, being able to extend this conservation a little longer in the refrigerator. HE they freeze beautifully; In that case, it is better to make it freshly made, cold, in an airtight bag.
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