Sourdough Spiced Muffins

One of our families favorite muffin recipes comes from my husbands mother; Cinnamon Spiced Muffins. Unfortunately for us, they're unsoaked- which no longer meets our families requirements. Imagine our surprise and delight when I stumbled upon this sourdough cinnamon muffin recipe! It wasn't quite what we were looking for, but it sure was close! I then decided to combine the spices from our old recipe with the base of the sourdough cinnamon muffins, and wala! We can now enjoy having our favorite muffins once again!

Sourdough Spiced Muffins
ingredients:
1 c sourdough starter
1 c flour (I usually use 1/2 of spelt and barley, but any kind should be fine)
1 egg
1 t vanilla
3/4-1 t salt
1/2 t nutmeg (heaping!)
1/2 t all spice (heaping!)
1/2 t cinnamon (heaping!)
1/4 c melted butter or coconut oil
1/3 c honey
1 t baking soda

The night before, you'll want to make your sponge. Mix together your sourdough starter, flour and oil. Let this sit on your counter over night. In the morning your sponge should have raised a little. This is where you'll add in the other ingredients, adding the baking soda last. Let it sit for a few minutes while the baking soda starts working.

Bake at 400F for 15-20 minutes.



Sometimes we like to revert back to the old recipe and put a topping of melted butter and cinnamon/sugar on. Makes this more of a special treat muffin, but it's oh so good!

topping:
1/4 sucanat/sugar (we like to powder it first)
1 t cinnamon
1/4 c melted butter

Mix the sugar and cinnamon in a small bowl. Dip the muffin tops in melted butter, then into the sugar mixture.

Basic muffin recipe with a health twist :)

This recipe was modified one night when we needed a little bread something to go with dinner, but I didn't have time to actually make fresh bread. I will give you the recipe I based ours on (from dh's mother), and then give you what I now use as my basic muffin recipe.

original recipe:

1 egg

1/2 c milk

1/4 c oil

1 1/2 c flour

1/2 c sugar

2 t baking powder

1/2 t salt

new recipe:

1 egg

1/2 c milk (or milk substitute; soy milk, coconut milk, almond milk...)

1/4 c coconut oil

1 1/2 c whole wheat flour

1/2 c sucanut (raw sugar)

2 t baking powder

1/2 t salt (sea salt or hymalayan crystal salt)

directions for both versions:

grease muffin pans (or use foil papers)

mix ingredients- moist first- stir in the rest.

bake at 400 for 15-20 minutes

We have had the original recipe many, many times and I can tell you, they were good. However, the first time I used the new recipe, I thought I had died and gone to muffin heaven!! The kids were in heaven right along with me! Sorry original recipe, but we will never being going back!

*I usually double this recipe. For some reason, whenever I make a single batch, I only end up with 8-9 muffins. Doubling this recipe gives me 21 ish muffins.