Savory Sourdough Curry Muffins Recipes

SOURDOUGH ENGLISH MUFFINS

Steps:

• Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
• Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
• Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
• Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
• Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

SAVORY SOURDOUGH CURRY MUFFINS

Steps:

• mix wet and dry separately, then combine quickly. do not overmix.
• pour into greased muffin tins or line in paper. bake at 375f for 30 minute.

SOURDOUGH ENGLISH MUFFINS

Steps:

• Build the levain:
• In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
• Make the dough:
• In a large bowl, mix the flours, water, levain, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don't be afraid to rip this dough while you knead with your palm and then bring it back together again.
• Cover the dough and let ferment at room temperature for 6 hours. Refrigerate the dough for 15 hours more.
• Shape and proof the dough:
• Turn the dough out on to a floured work surface and stretch the dough into a rectangle about ½-inch (1 cm) thick.
• Line a sheet pan with parchment paper and dust it liberally with semolina and cornmeal.
• Using about a 3- or 4-inch (7.5 or 10 cm) round baking ring or a cup, cut out about 10 circles from the dough. Place each dough circle on the prepared baking sheet. Dust the tops with a bit more cornmeal.
• Cover the English muffins and let proof at room temperature for 1 hour.
• Cook the muffins:
• Heat a cast iron skillet over medium-low heat.
• Dust the skillet with cornmeal and semolina.
• Place the muffins in the skillet and cook for 4 to 5 minutes per side until golden brown on the top and bottom and lighter on the sides, with darker bits of cornmeal or semolina on top. The time may vary depending on your stove.
• Let rest for about 20 minutes to ensure the inside is fully cooked before cutting.

CRANBERRY-ORANGE SOURDOUGH MUFFINS

Steps:

• Preheat oven to 400°F.
• In a small bowl combine the dry ingredients; flour, salt, sugar and baking soda.
• Stir in cranberries and orange zest.
• In medium bowl combine wet ingredients; egg, oil, vanilla and sourdough starter.
• Add dry ingredients to wet ones.
• Mix quickly and spoon into 6 muffin cups. If extra liquid is needed add a tablespoon or so of orange juice or water.
• Bake at 400º F until brown, about 20 - 25 minutes. (Watch carefully as they will be dry if baked too long,).

SAVORY LUNCHTIME MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine vegetables, onion, cheese, and herbs in a large bowl.
• In another bowl, beat eggs and add oil. Mix in dry ingredients until fairly smooth, then stir in the vegetable mixture until just blended.
• Spoon into greased muffin tin, or an ungreased silicone muffin tin. Place muffin tin on baking sheet, to catch any drips, and bake for 20-25 minutes, until lightly browned on top.