Description
These muffins are perfect for the season. Made with spelt flour, sourdough discard and apple sauce-spiced with cinnamon and nutmeg. I opted for olive oil instead of melted butter. Compared to butter-based muffins, oil based ones are lighter in texture, more tender in crumb and stay moist longer. That being said butter will give these muffins a richer flavor. I use a combination of honey as well as light brown sugar for its caramel-y flavor. A sprinkle of raw sugar creates a sweet crunchy crust.
Ingredients
1 cup applesauce (240 grams)
1/2 cup (113 grams) sourdough discard
1/4 cup honey (85 grams)
2 cups flour all purpose or spelt flour
1/2 cup (113g) olive oil
1 teaspoon vanilla extract
1teaspoon cinnamon
1/2 teaspoon nutmeg
1teaspoon baking soda
1teaspoon baking powder
1/2 teaspoon salt
2/3 cup light brown sugar
2 large eggs
4–5 tablespoon Collagen peptides- optional for added protein
1 tablespoon turbanado or raw cane sugar for topping (optional )
Instructions
- Preheat the oven to 350. Line a 12 count muffin tin with cupcake liners.
- In a large bowl combine flour, cinnamon, nutmeg, baking soda, baking powder, salt and collagen if using.
- In another bowl whisk the applesauce, discard, honey, brown sugar, olive oil, eggs, and vanilla until well combined. Add the wet ingredients into the dry and fold until just combined. Transfer to the muffin tins and sprinkle with sugar.
- Bake 20-25 minutes or until a toothpick comes out clean. Allow to cool.