FODMAP Apple Rhubarb sourdough muffins

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Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of FODMAP Apple Rhubarb sourdough muffins calories by ingredient

Introduction

made with sourdough starter and 12 hour fermentation for those of use with FODMAP issues. They are not super sweet so if you like your muffins sweet add more sugar or artificial sweetener.

Make sure you use a MONASH approved variety of apple if you are FOODMAP sensitive. made with sourdough starter and 12 hour fermentation for those of use with FODMAP issues. They are not super sweet so if you like your muffins sweet add more sugar or artificial sweetener.

Make sure you use a MONASH approved variety of apple if you are FOODMAP sensitive.

Minutes to Prepare: 25

Minutes to Cook: 22

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 butter

200 gram Apples, Fugi (1 med)

1 cup, diced Rhubarb

Tips

Make sure they are completely cooled before freezing. You can use more or less rhubarb and apple. I used one very large apple. Cranberries also work well instead of rhubarb.

Directions

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