This is not my recipe. Not in the slightest. The full credit for this goes to Susan from Wild Yeast. Nevertheless, breakfast perfection has been achieved and it is my sworn duty to report such wins to you!
[ Makes: 8 | Time: 24 hours | Cost: $4 ]
[ Joes Rating: 4 / 5 | My Rating: 4.5 / 5 ]
Ingredients – Sponge
110 g starter
160 g plain flour
100 g wholemeal flour
275 ml soy milk
75 g plain flour
1.5 teaspoon agave or ½ teaspoon stevia
1 teaspoon bicarbonate soda
¾ teaspoon salt
Polenta to sprinkle
- Mix the sponge ingredients together. Cover the bowl with cling wrap and allow to rest overnight.
- Add the final dough ingredients and mix to incorporate. Turn out on a clean bench and mix by hand. The dough is very sticky, but resist the urge to add more flour. The mixture will thicken up after a lot of kneading – about 8 – 10 minutes.
- Use a bread scraper to get the dough off the bench and sprinkle with flour.
- Flatten the dough on the floured bench until it is about an inch thick. Use a cutter or a glass to cut out the muffins. Dust the outsides of the muffin with polenta.
- Cover and let proof for an hour or three.
- Heat a frying pan with a little oil over a low to medium heat. Cook for about 8 minutes on each side, turning regularly to maintain shape.
- Cool on a wire rack. To use, slit the muffins with a fork and toast until golden.
- I’ve made these several times now with mixed results. Take my advice; don’t allow the sponge to rest for more than overnight. It fails to rise when it’s rested for more. Make sure you allow it the second rest period after its been shaped.
- Diabetic Note: There is nothing too evil here. Treat it like you do bread – one or two slices is allowable. More will wreak havoc with your blood glucose levels.
- Ethical Note: Sourdough – enough said 🙂