madison on Nostr: Just pulled these Sourdough Banana Nut Muffins from the oven. They're seriously the ...
Just pulled these Sourdough Banana Nut Muffins from the oven. They're seriously the most delicious muffins I've EVER HAD! BAKE THESE! BAKE THESE!
My modifications:
- I used active sourdough starter, you could cold ferment overnight or use discard for more of a sour taste. I just had bubbly started and wanted to use it tonight!
- I use local grown/ground all purpose flour that is closer to 12% protein. This still turned out incredibly fluffy, not dense at all.
- I got 18 muffins out of this recipe instead of 12. In one muffin tray I baked 6, leaving spaces to see if it improved the muffin dome (see photo). Baked for 25 minutes and pulled.
- Substituted melted butter instead of coconut oil since I'm allergic.
- I added 2 TSP of chia and flax seed to the wet ingredients.
- I made a added a crumb topping:
- 1/4 cup brown sugar
- 1/4 pumpkin seeds
- 1/2 cup old fashioned oats
- 2 TBSP flour
- 4 TBSP melted butter
- 2 TSP flaxseed
My modifications:
- I used active sourdough starter, you could cold ferment overnight or use discard for more of a sour taste. I just had bubbly started and wanted to use it tonight!
- I use local grown/ground all purpose flour that is closer to 12% protein. This still turned out incredibly fluffy, not dense at all.
- I got 18 muffins out of this recipe instead of 12. In one muffin tray I baked 6, leaving spaces to see if it improved the muffin dome (see photo). Baked for 25 minutes and pulled.
- Substituted melted butter instead of coconut oil since I'm allergic.
- I added 2 TSP of chia and flax seed to the wet ingredients.
- I made a added a crumb topping:
- 1/4 cup brown sugar
- 1/4 pumpkin seeds
- 1/2 cup old fashioned oats
- 2 TBSP flour
- 4 TBSP melted butter
- 2 TSP flaxseed