From here. I liked them with some chopped pecans sprinkled on top before baking. I would like to cut the sugar, so it's worth playing with that. Also could be at least partially whole grain flour. I did put a little (maybe 1 T) worth of whey drained from yogurt in for a bit of moisture but it probably wasn't necessary. Interesting that there's no fat but the texture is still good.
Ingredients:
- 1 cup sourdough starter
- 1 cup flour
- 1/2 cup sugar (or 1/3 c. honey?)
- 1 cup mashed bananas
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- pecans to sprinkle on top of each
Instructions:
- At least 12 hours before you wish to bake them, combine sourdough starter and flour. It will make a very thick dough, so do not be alarmed. Cover and place in a warm spot to culture for 12 to 24 hours.
- After 12 to 24 hours, preheat oven to 375°F. Combine sugar, banana, and egg in a small bowl. In another small bowl combine salt, baking soda, baking powder, and cinnamon.
- Sprinkle the dry ingredients over the cultured dough. Gradually add the liquid ingredients, stirring just to combine.
- Spoon batter into muffin tin, filling 3/4 full. Bake at 375°F for 18 to 20 minutes, or until a toothpick comes out clean.
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