© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

These blackberry loaded sourdough discard muffins with a combination of white and whole spelt flour are a great way to put excess starter to work. They are excellent for a mid-morning treat or a snack on the go or even as a dessert served with vanilla ice cream. Use fresh or frozen blackberries, or go foraging to find some in the summer months. The use of rye sourdough discard adds a very pleasant tangy flavour and moisture that helps these wholesome muffins stay moist and fresh for longer. I baked these muffins in a jumbo 6-cup muffin pan. If you want to use a standard-sized 12-cup muffin pan, adjust the baking time accordingly.
150 g White spelt flour #630
100 g Wholegrain spelt flour
A pinch of salt
1 tsp Baking soda
1 tsp Cinnamon powder
220 g Rye sourdough discard
60 ml Whole milk
1 Large egg
60 g Melted butter
160 g Date syrup or maple syrup
350 g Blackberries
Coarse sugar, for sprinkling tops

Preheat the oven to 210C / 410F. Grease the wells of a jumbo 6-cup muffin pan, or line with papers and grease the inside of the papers.
Combine two spelt flours, a pinch of salt, baking soda, and cinnamon powder in a mixing bowl.
In another bowl, beat together the rye sourdough starter, milk, egg, melted butter, and date syrup. Blend the wet ingredients with the dry, taking about 20 seconds. Fol...