…But We Love Them Anyway !
I smiled when I read this sentence on a girl’s tee-shirt. And every time I do these muffins I think about it.
It’s true, they rise in a wild way, but they taste good. I prefer to eat them still warm when the texture inside is soft and the crust still crisp.
I call them muffins, because I bake them in a muffin tray. And I tend to call muffin anything with a cake batter baked in my silicone tins… But the truth is these cakes are based on an upside-down cake recipe.
I was looking for something different to do with my levain and I’ve been seduced by Florence’s recipe. The first time, I didn’t have any fruits, so I made some substitutions and ended up with this result. And I pretty like it.
It’s a dairy-free cake: no butter, no milk. Paprika was really surprised when I told him after his first muffin, that it was made with levain and there was no butter inside !
I’ve also tried a version with pistachio ground, cocoa and cardamom that was good too.
Dried figs & raisins Muffins
Makes 6
Substitution for the pistachio-cacao version between brackets.
100ml sourdough starter, liquid and 100% hydration // 70g ground almonds (hazelnuts) // 75g ground walnuts (pistachio) // 40g muscovado // 100g buckwheat flour (85g linseed flour +15g cocoa) // 2 eggs // 1/2 tsp baking soda // 40g diced dried figs (some ground cardamom seeds) // 30g raisins
Preheat oven to 180°C. In a large bowl, mix ground almonds, ground walnuts and muscovado. Add levain and mix well. Add eggs and mix well. In an other bowl, mix together flour and baking soda. Then drop the flour+ b.soda in the batter and combine well. Add dried figs and raisin and mix to combine. Spoon the batter between 6 silicone muffin tins. Bake for 25-30 minutes. Remove from oven, turn them out of the tins and let them cool.
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