Sourdough: Banana & Walnut Muffins

Sourdough Experiment #2 

To make more invididual sized cakes/muffins with Herman and also a trial with Juvela all purpose gluten free flour.


Ingredients:

110g All-purpose, gluten-free flour
110g light muscovado sugar
half tsp baking powder
quart tsp Xanthan Gum
80 ml Veg Oil (I used Walnut oil for this)
1 egg
half cup of chopped walnuts [2]
2 ripe bananas, mashed
half cup (or half portion) of Herman starter [1]

Preheat oven to 180 degrees.  Line a muffin tray with cases - 15, if cupcake size, 12 if muffin size, or grease a cake/loaf tin ready for your mixture.

1. Sift together the flour, sugar, powder and gum into a large mixing bowl.
2. In a separate bowl, mix together veg oil, egg, mashed banana and your half herman portion.
3. Mix the wet ingredients into your dry, add the chopped nuts and combine well.
4. Spoon out into your tin/cases.  For Muffins bake about 20-30 mins.  For cake tin/loaf tin bake for about 50mins - 1hr (see notes).

Notes:

[1] Lots of people measure out their Herman differently.  Some work by a cupful, some by ladlefuls, millilitres etc, you get the picture.  Apply your particular preference accordingly, but only use a half measure.

[2] You could use any kind of nuts you fancy, of course!

If making a loaf/cake with the mixture you might need to put a greaseproof/tinfoil 'lid' on top, just to stop the surface of the cake getting burnt.

Juvela is a very odd flour to work with.  I feel it has the consistency of icing sugar, with the same 'crunchiness' (think freshly fallen, powder snow) and might not work so well with scones, but thats an experiment for another day!

These Muffins were really light, but quite sticky, best eaten with a spoon! ;)