We’ve been having garden raspberries on sourdough waffles nearly every week now for months, so it’s time for a change! Still raspberries and sourdough, as they both need using, but we’re treating ourselves to breakfast muffins (a clever American invention that allows you to have cake for breakfast!).
We’re basing our muffins on this recipe from Sourdough.co.uk, but making some changes:
- Going for a seedy top, rather than crumble
- Adjusting for using the rye starter, which is 200% hydration rather than the more normal 100%
- By adding some ground almonds to the mix
- Mixing the raspberries into the dry mix, not the wet, so hopefully we won’t just have raspberries on the bottom of the muffins
- Not buying into this whole organic nonsense…
So that gives us:
- 275g self-raising flour
- 50g ground almonds
- 140g light brown sugar
- 100g white chocolate chunks
- 1/2 tsp salt
- 1 tsp baking powder
- 300g raspberries
- 100g rye sourdough starter
- 120g rape seed oil
- 250g semi-skimmed milk
- 1 tsp vanilla extract
- 2 large eggs
- Mixed seeds
It’s muffins, so the wet and dry get separately whisked together.
Then gently folded together working it as little as possible.
It’s very wet! Maybe it needed more compensating for the wet rye starter… oh well too late now!
Each lined muffin hole gets filled then topped with seeds.
Hmm… there’s a lot of mixture left over.
Then it’s into the oven at 160C fan for 20-25 minutes until a toothpick comes out dry.
Despite the very wet batter it did only take 25 minutes in the oven.
Then straight out and onto a cooling rack.
They are delicious, and like a good breakfast muffin even taste like they’re healthful!