Muffins: What’s your favorite Recipe?
May 10, 2024 14:38:49 GMT -5 | To Top
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Post by emptynestmom on May 10, 2024 14:38:49 GMT -5
My new favorite recipe is from King Arthur…I just made for first time this morning and plan to make again real soon! What’s your favorite muffin recipe?
I used the the weights versus the cup measurements. Didn’t have fresh or frozen cranberries or walnuts so I used dried cranberries and pecans. I was worried they would be way too sweet but was pleasantly surprised with the great taste.
Sourdough Date Nut Cranberry Muffins
Ingredients
1/2 cup (113g) water
1 1/2 cups (259g) chopped dates
3/4 cup (149g) sugar
8 tablespoons (113g) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup (74g) fresh or frozen cranberries (I used dried)
1/2 cup (57g) chopped walnuts (I used pecans)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup (227g) sourdough starter, unfed/discard
1 1/4 cups (149g) Unbleached All-Purpose Flour
Instructions
Preheat the oven to 400°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the insides of the papers.
In a large saucepan, combine the water, dates, sugar, butter, and vanilla. Cook over medium heat and bring to a boil, stirring often.
Remove from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly. Stir in the starter and the flour until evenly combined.
Scoop the batter by the quarter-cupful into the prepared pan. Bake the muffins for 17 to 19 minutes, until a paring knife inserted in the center of one comes out clean.
Remove the muffins from the oven and cool them in the pan for 5 minutes before transferring them to a rack to cool completely.
Store any leftover muffins, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.
I used the the weights versus the cup measurements. Didn’t have fresh or frozen cranberries or walnuts so I used dried cranberries and pecans. I was worried they would be way too sweet but was pleasantly surprised with the great taste.
Sourdough Date Nut Cranberry Muffins
Ingredients
1/2 cup (113g) water
1 1/2 cups (259g) chopped dates
3/4 cup (149g) sugar
8 tablespoons (113g) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup (74g) fresh or frozen cranberries (I used dried)
1/2 cup (57g) chopped walnuts (I used pecans)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup (227g) sourdough starter, unfed/discard
1 1/4 cups (149g) Unbleached All-Purpose Flour
Instructions
Preheat the oven to 400°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the insides of the papers.
In a large saucepan, combine the water, dates, sugar, butter, and vanilla. Cook over medium heat and bring to a boil, stirring often.
Remove from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly. Stir in the starter and the flour until evenly combined.
Scoop the batter by the quarter-cupful into the prepared pan. Bake the muffins for 17 to 19 minutes, until a paring knife inserted in the center of one comes out clean.
Remove the muffins from the oven and cool them in the pan for 5 minutes before transferring them to a rack to cool completely.
Store any leftover muffins, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.
