We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.

Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.

May she rest in peace.

YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates... Read More

Sourdough banana muffins

Ingredients (makes 12 muffins)

250g Organic Dark Rye Flour - Type 1350 (603)
250g Organic Stoneground White Flour
100g rye sourdough (ca. 100% hydration)
360g water
5g salt
2 ripe bananas


Place all ingredient apart from the bananas in a mixing bowl. Knead until the dough becomes smooth and elastic. Leave to rest for 15 minutes. Mash bananas with a fork. Add banana pure to the dough and mix well. The dough should now be soft but not liquid. Fill dough into a silicone muffin tray. Leave to prove at room temperature for 5 to 8 hours.

Bake first 5 to 10 minutes at between 230°C and 240°C (gas mark 8). Bake for another 20
minutes between 180°C and 190°C (gas mark 4-5).

Tags: Sourdough Cake Muffins fruit

Added by: Selene

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.