Slightly sweet muffins - great with peanut butter!
Ingredients (makes 12 muffins)
250g Organic Dark Rye Flour - Type 1350 (603)
250g Organic Stoneground White Flour
100g rye sourdough (ca. 100% hydration)
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).
Added by: Selene
Due to a temporary susension of some services by couriers, we are currently unable to offer delivery to Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here.
If you live in Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers