I woke close to midnight, last night [about 11:30PM, so just before today officially occurred] and therefore fed my starters earlier than normal. This gave me a head start on today's bread.
Life hack: make your anxiety-induced insomnia or sleeping issues work for you, not against you.
I kept the starter harvest in the fridge before I got rolling with today's experiments. But you don't want to hear about my alleged life. Let's get on with the recipe.
Please Note:
I was winging it, this time, so the measurements of dry and wet ingredients here are inaccurate. The ones I guessed at are marked with a (g). Let your heart guide you.
Instruments
- Stand mixer, bowl, and whisk attachment
- Muffin pans and liners
- Baking tray
- Spatula for scraping
- Ladle for portioning
- Measuring cups and spoons if you wanna
- Handy, oven-like heat source
Ingredients
- 3 wrinkly apples
- 3 eggs
- Sourdough harvest(s)
- 1/4 cup (g) pure cream
- 400ml (g) coconut milk
- 1/4 cup protein flour
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup wholemeal spelt flour
- 1/2 tbsp (g) vanilla essence
- 1/2 cup (g) almond slivers
- 5 tsp (or equivalent) sweetener
- 1 tbsp (g) cardamom
- 1 tbsp (g) nutmeg
Instructions
- crack eggs into stand mixer bowl, add cream and coconut milk
- blend together with sourdough harvest
- add vanilla essence, sweetener, and spices
- as they are blending, finely chop the apples, removing any bruised flesh and core parts as you go
- add each flour, waiting until they're blended in before adding the next flour. Keep the spelt flour aside until later
- scrape the sides regularly as you go
- you may find it necessary to add more coconut milk if the mix gets too thick. Do so in little dribbles and wait until fully blended
- preheat the oven to 180 Celcius or 360 Fahrenheit
- prepare your muffin pans with liners
- add the apple pieces and make sure they're mixed in
- add the almond pieces and spelt flour, and mix well
- use the ladle to pour portions of the batter into the muffin liners, filling them almost to the top
- bake for fifty minutes or until golden brown, as pictured above
Yield: 21 muffins.
If I wanted to do this better, I would definitely use baking soda or baking powder [better bakers please inform me which one yields a better taste! I'm lost about this] and add more sweetener.
Miss T. says that they are good, but I don't know if she really approves. I tried one and -yes, they are nice and tasty. But they do need to be sweeter and may be improved by cinnamon... which I didn't have.
They may pair well with a sour cream frosting or even whipped cream on top. Your mileage may vary. Please share any of your results with me.