It can be challenging to find something everyone at our home will eat, but everyone likes these muffins! They make a great snack or an easy breakfast paired with a little fruit.
I had always LOVED eating sourdough bread and I knew there were WONDERFUL health benefits, but the idea of making my own really intimidated me!!
Enter 2020.
I’ve really enjoyed learning how to make things with sourdough. Bread, pizza dough, and sourdough cinnamon muffins are my favorite things to make! I’ll share the pizza crust recipe another time, we LOVE cooking that on the grill!!
I usually DOUBLE this recipe because my family will eat these SOO fast! And these muffins smell AMAZING as they are baking! The scent of cinnamon fills the air and it smells like Christmas!
SOURDOUGH CINNAMON MUFFINS
* 1 1/2 cups wheat flour, preferably soft white wheat ground into floor.
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
(You can substitute 1 tablespoon pumpkin pie spice for the cinnamon and nutmeg.)
* 1/4 teaspoon salt
* 4 tablespoons coconut oil, melted
* 1 cup Sucanat
* 1 teaspoon vanilla extract
* 1/4 cup almond or cashew milk
* 1 regular egg or flax egg (1T ground flax and 4T water, mix.)
* 1 cup sourdough starter
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl.
Add melted coconut oil, sucanat, vanilla extract, almond milk and egg.
Mix well with a spoon. Pour in sourdough starter and mix with spoon.
Use 24 paper lines in a muffin tin. Fill cups about 1/2 full.
Bake in a preheated 400 degree oven for 17 to 20 minutes.
Makes 24 regular muffins. Enjoy!
Thank you for reading! Have a WONDERFUL day!
