Last spring, when the “New York Pause” of self-isolation began, our family enjoyed many special Happy Hours. My son tried every flavor of San Pellegrino soda and my daughter’s beverage alternated between lemonade and Arnold Palmer. We have limited these indulgences to once a week (if at all) at this point. 😉
The kids and I made these soft pretzels on a couple of these occasions. I loved that we all shaped them differently! We ate them with a variety of mustards and with warm queso (from Trader Joe’s) on another occasion. The melted butter was essential.
This recipe was adapted from King Arthur flour. I used active dry yeast and omitted the malt. Great.
For the Dough:
Posted in Appetizers, Baking, Bread, Recipes
Tags: appetizer, bread, discard, King Arthur, pretzels, rolls, snack, soft pretzel, sourdough, sourdough discard, sourdough starter
I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.
The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.
Sourdough Oatmeal Raisin Muffins
Yield: 12 muffins
- 90 g (1 cup) rolled oats
- 1 cup milk (I used whole milk)
- 113 g (1/2 cup) sourdough starter, unfed
- 1/3 cup canola oil
- 1 egg, lightly beaten
- 1/2 cup raisins
- 120 g (1 cup) all-purpose flour
- 57 g (1/2 cup) whole wheat or white whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp coarse salt
- 1/2 cup light brown sugar
- cinnamon sugar or turbinado sugar, for sprinkling (see Note)
Whole Wheat Sourdough Apple Cinnamon Muffins
The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.
Yield: 12 muffins
- 170 g (3/4 cup) sourdough starter, unfed
- 113 g (1 cup) whole wheat flour or white whole wheat flour
- 50 g (1/4 cup) granulated sugar
- 100 g (1/2 cup) light brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp coarse salt
- 1 T ground cinnamon
- 1 egg
- 2 tsp pure vanilla extract
- 4 T (1/4 cup) canola or vegetable oil
- 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
- cinnamon sugar, for sprinkling (see Note)
- Preheat your oven to 350F, preferably on convection.
- Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
- Fold in the apple chunks.
- Using cooking oil spray, generously grease a muffin tin.
- Divide batter among the 12 cups. (I used a cookie scoop.)
- Sprinkle the tops with cinnamon sugar or turbinado sugar.
- Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
- Serve warm or at room temperature. Let cool completely before storing.
Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.
Posted in Baking, Bread, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: apple, breakfast, cinnamon, cinnamon sugar, muffins, oatmeal raisin, oats, quick bread, raisins, rolled oats, snack, sourdough, sourdough discard, starter, turbinado sugar, whole wheat
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