More pumpkin fare. These are all-purpose sugarless sourdough muffins, i.e. yeasted muffins risen with a sourdough batter, in this case with mashed pumpkin.
INGREDIENTS
4 cups of wholemeal flour
1 cup of plain flour
Half a teaspoon of sea salt
2 teaspoons of Dutch cinnamon
2 cups of mashed pumpkin
1 egg
Half a cup of almond milk
Half a cup of rice syrup
Half a cup of corn or sunflower oil
A good handful of dried sultanas or currants
Enough sourdough batter to render into a cake mix consistency
METHOD
Mix all dry ingredients into a large bowl.
Warm the bowl and the dry ingredients in a very low oven.
Add the oil, mashed pumpkin, egg, rice syrup and almond milk. Mix.
Add portions of sourdough batter until it forms into the cake consistency. It should be runnier than a dough but thicker than a batter. Add more flour if necessary.
Set in a warm place for about six hours. It may take longer. It should expand and show air bubbles - evidence of active yeast.
Spoon into an oiled muffin tray. Let stand in a warm place for a bit longer.
Preheat the oven. Bake at 200 deg. C. for about 25 minutes.
Add more cinnamon if you prefer or more dried fruit for sweeter muffins.
You can replace the rice syrup with maple syrup - excellent!
You can use stewed apple 50/50 with mashed pumpkin. I just happen to have a huge pumpkin harvest on hand.
These muffins are yeasty, moist and chewy and not too sweet - quite different to your standard muffin.
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