My jar of newly acquired sourdough starter was bubbling to the brim, but since I didn’t yet have any whole-grain flour on hand to make bread, I deliberated over what other sourdough delicacy I could give a try. I finally decided on muffins for a special breakfast to ring in the New Year. One thing led to another, and before I knew it, I was sliding tins of Apple Beet Sourdough Muffins into the oven — patched together from a recipe for Pumpkin Sourdough Muffins from Reformation Acres, and successful past experiments with Applesauce Oat Muffins and Ginger Beet Bars — fingers crossed that they would turn out okay. Thankfully, they turned out more than okay, moist and subtly sweet, with the distinctly but not overpowering earthy undertones of beet. Well-received by the whole household. Here’s to a year of creativity and wholesome fun!
Apple Beet Sourdough Muffins
(Made a little shy of two dozen)
3 cups oat flour (ground up whole oats)
1/2 teaspoon salt
1-2 teaspoons cinnamon, to taste
1 teaspoon ginger (optional, to taste) or other desired seasonings
1 cup golden beet puree (from 4-5 medium golden beets)
1 cup sourdough starter
1 teaspoon vanilla
1/2 cup applesauce
1-2 tablespoons maple syrup, to taste
1 1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional, I put them in half)
Combine beet puree and oat flour, then gradually stir in the starter, vanilla, and maple syrup. Let soak overnight, or at least for a few hours. When ready to bake, preheat oven to 350°F, then beat in eggs, applesauce, and baking soda just until combined. Fold in walnuts if desired, spoon into well-greased muffin tins, and bake for 20-30 minutes, until center comes out clean. Let cool for a few minutes in the pan, before turning onto racks. Unique and wonderful!