Whenever I dine out somewhere, I like to try new things. Usually the new dish inspires me to try to recreate the flavors in a new way. So, I am continually experimenting in my kitchen with new recipes and new flavor combinations. This week my focus was on muffins! My kitchen was a flurry of experimenting and taste testing. We all agreed this is a winning flavor! The batter is so versatile, I have created seven new muffin recipes with the batter that I will share over the next few weeks. I hope you enjoy these as much as we do!
Stir butter, sugar, eggs, milk and vanilla together until creamy.
Add Flour, Baking Powder, Salt, Cinnamon and Cloves. Stir until combined.
Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Cinnamon Pecan Crunch Topping
Stir the topping ingredients together in a separate bowl. Set aside while preparing the muffin batter. Sprinkle the topping on muffin batter in cupcake liners before baking!
I’m so excited to share this recipe with ya’ll! It’s easy, versatile, and inexpensive to make. If you like Rye bread, use 1/2 Rye flour. A fan of Wheat bread? Just use 1/2 wheat flour. Does your family like white bread or oat bread? You can make your favorite flavor! I recommend using 1/2 bread/white flour and 1/2 wheat (for example) to keep it from being dry and heavy. You absolutely can make this with all wheat flour but it will crack on top and be a very heavy bread. Just experiment with your favorite flour blend to find the combination you like best! This is amazing sandwich bread- just make sure you use a bread knife to slice your bread please!
Please note that the directions say “morning” or “evening” because each step of the recipe takes place 10-12 hours apart. For example, if you “feed” the starter in the morning you will be making dough in the evening, making loaves the following morning and then baking the bread in the evening. And vice versa if you “feed” the starter in the evening you will be making dough the following morning, making loaves that evening and baking the bread in the morning. If you work outside the home, you need to plan accordingly with what works best for your schedule.
Next week I will share my secrets for Sourdough Danish, Cinnamon Rolls, and Apple Cinnamon Breads!
Sourdough Bread Recipe
This old family recipe is tried and true! Perfectly balanced texture, flavor and versatility to make sandwich loaves, rolls, buns, and sweet rolls.
6CupsBread Flour/ Plain All Purpose FlourIf dough is too sticky add 1/4 cup more flour.
1. (morning or evening) In a large mixing bowl or KitchenAid Mixer, combine the first five ingredients and stir. Next, add 2 cups of flour at a time, mixing between each addition of flour until a dough is formed. See the video below for dough consistency. It will be a little sticky but not so much that you can't work it by hand. If you need to then add a little more flour. Spread 1 TBSP of vegetable oil over the dough, cover with plastic wrap and let the dough rise for approximately 10-12 hours on the kitchen countertop.
2. (evening or morning) Now it is time to knead the dough to pop all the air bubbles. Make sure you dust the surface with flour so it doesn't stick! Spray two bread pans with non-stick spray. Separate the dough into two equal portions. Form the dough into a loaf and place into the bread pans. Cover with plastic wrap and allow to rise for 8-12 hours on the kitchen countertop. In winter it takes longer to rise.
3. (morning or evening) Preheat the oven to 350 degrees. Bake the bread at 350 degrees for 25 minutes or until golden brown.
Keyword homemade bread, sanctuary ridge family recipe,, sourdough, sourdough bread