The tumeric makes these muffins taste carrot-y. I need to work these muffins up to 12 muffin cup tin.
Ingredients
- 1.5 oz starter
- 3 tbsp ground flax
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1.5 oz maple syrup
- 3 oz turbinado
- 1 egg
- 1.75 oz grapeseed or coconut oil
- 1/2 tsp vanilla
- 1 tbsp tumeric juice
- 6.3 oz pumpkin
- 3 oz whole wheat flour
- .5 oz rye
- 1/2 tsp baking powder
- 1/4 tsp baking soda
9 muffins
Directions
Mix everything but the flours, baking powder and baking soda in a large bowl til sourdough is broken up and softened. Lightly fold in rye and whole wheat flours til just moistened. Cover and let sit at room temperature for 4-6 hours.
Preheat oven to 350. Grease and flour 12 cup muffin tin.
Place the baking powder and baking soda in a small bowl along with 1/8 c of the batter. Mix together thoroughly. Fold into the large bowl.
Divide evenly into 9 muffin tins and bake for 30-35 minutes or til toothpick inserted comes out clean.
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