Fragrant, slightly sweet muffin. To get the best rise, bake the muffins within 5 minutes of mixing the leavening agents.
- 7 oz sourdough, 100% hydration
- 4 oz ap flour
- 1 oz whole wheat flour
- 2 tbsp ground flax
- 2 tbsp dry milk powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 9 oz sweet potato, baked and grated
- 2 oz honey
- 2.5 oz granulated sugar
- 2 oz oil
- 2 eggs
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Mix everything but the flours, baking powder and baking soda in a large bowl til no traces of the sourdough appear. Mix in ap and whole wheat flours til just moistened. Let sit for minimum of 2 hours, maximum 4.
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 the muffin tins and bake for 30-35 minutes or til toothpick inserted comes out clean.