FODMAP Apple Rhubarb sourdough muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Sourdough Starter (by COFFEECHIT) 1.25 cup Bob's Red Mill Spelt Flour (by DMBFAN108) 1.5 tsp Baking Powder .5 tsp Baking Soda 0.5 tsp Kosher Salt (by 65PLUS1) 1 tsp Cinnamon, ground .5 tsp Nutmeg, ground .25 cup, packed Brown Sugar 1 oz Fairlife - 2% Milk (Ultra Filtered and lactose free) 1 large Egg, fresh, whole, raw 2 tbsp Sunflower Oil or melted butter200 gram Apples, Fugi (1 med) 1 cup, diced Rhubarb
Mix sourdough starter with 1/2 cup water and the spelt flour. Let sit over night or for 10-12 hours to ferment.
Grease 12 muffin cups, depending on the size of your pan you may end up with more or less than 12.
Heat oven to 400 F.
Mix baking powder through nutmeg in a small bowl.
Chop up rhubarb and grate or chop up apple.
Mix Brown Sugar through egg in a mixer bowl and mix using paddle attachment. Add in dry ingredients to mixer, scrape down sides, add the sourdough/water mixture. Mix until just mixed.
Add in the fruit, mix quickly again and spoon into muffin tins.
Bake 20-24 minutes. Check with toothpick. If tooth pick comes out clean they are done.
Pull out of oven and let rest 10 minutes. Remove from pan. Set on a cooling rack or kitchen counter to finish cooling. These freeze well
Serving Size: 12 large muffins
Grease 12 muffin cups, depending on the size of your pan you may end up with more or less than 12.
Heat oven to 400 F.
Mix baking powder through nutmeg in a small bowl.
Chop up rhubarb and grate or chop up apple.
Mix Brown Sugar through egg in a mixer bowl and mix using paddle attachment. Add in dry ingredients to mixer, scrape down sides, add the sourdough/water mixture. Mix until just mixed.
Add in the fruit, mix quickly again and spoon into muffin tins.
Bake 20-24 minutes. Check with toothpick. If tooth pick comes out clean they are done.
Pull out of oven and let rest 10 minutes. Remove from pan. Set on a cooling rack or kitchen counter to finish cooling. These freeze well
Serving Size: 12 large muffins
Nutritional Info Amount Per Serving
- Calories: 135.1
- Total Fat: 3.3 g
- Cholesterol: 15.7 mg
- Sodium: 203.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.6 g
- Protein: 3.2 g
Member Reviews
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USMAWIFE
on my to do list thanks - 8/20/19
Reply from REGINA-31 (8/20/19)
I updated the recipe. I forgot to list the oil when I originally typed it out.