Almond Poppyseed Sourdough Muffins
- 2 cups kamut sourdough starter (or other mild starter that is recently fed)
- 3 Tbs melted butter or coconut oil
- 1/4 cup honey
- 2 teaspoons almond flavoring
- 1/2 cup almond meal
- 1/4 cup poppyseeds
- 2 tsp baking soda
- 1/2 tsp salt
Kamut flour or whole wheat flour
Mix sourdough, melted butter, almond flavoring, and honey. Add poppyseeds, almond meal, baking soda, salt, and enough flour to form a stiff batter. Fill muffin tins 3/4 full and bake for 15 minutes at 375 degrees.
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- Total Flour Weight:
- 0 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.