In the Fuss Free household I do most of the cooking, whilst Ed makes breakfast and bakes sourdough. Ever since we spent a day with Vanessa at her beautiful Northamptonshire cookery school learning more about sourdough, and perhaps more importantly, where we were going wrong, Ed’s sourdough loaves are getting better and better and we are eating more and more of it.
All this sourdough leaves a problem of what to do with the spare leaven that is left as part of the process – I hate throwing it away, it seems unnecessarily wasteful so I adapted my usual egg free muffins recipe to use some of the leaven up.
- 100 grams 100% hydration leaven*
- 75 ml non diary milk dairy works just fine too
- 25 grams vegetable oil
- 60 g plain flour
- 40 g soft brown sugar
- 1 tsp baking powder
- pinch salt
- 1/2 tsp vanilla essence
- Heaped tsp cranberry sauce
- 1 tbs dark chocolate chips
Whisk the leaven, oil and milk together. Mix the dry ingredients. Add the wet ingredients to the dry along with the cranberry sauce and chocolate drops (reserve a few) and fold together (the batter should be lumpy and mixing should take no more than 15 folds).
Dollop the mixture into a mini muffin pan, sprinkle each muffin with the remainder of the chocolate drops.
Bake at GM5/190C/375F for 12 – 15 mins until risen. For regular muffins increase the cooking time to 20 – 25 mins.
As these use the last of my home made cranberry sauce – found in the freezer and the leftover leaven from sourdough making I think they are an excellent fit for this month’s No Waste Food Challenge hosted by Fiona and run by Elizabeth.