Sourdough Danish Rye Pumpkin Muffins

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This is a moist, tender muffin. The low gluten rye flour in the starter helps make a tender muffin.

In the first bowl add the wet ingredients:

v 2 cups vigorous Danish Rye sourdough starter at 100 % hydration � 16 oz

v 3 large eggs

v 2 cups of pumpkin puree � 16.6 oz

v � �cup oil � 3.9 oz

v 1.5 cups packed dark brown sugar � 9.0 oz

v 1 Tablespoon Vanilla � 0.37 oz

Mix the ingredients well. Set aside.

In a second bowl stir the dry ingredients together :

v 2 cups all purpose flour � 9.2 oz

v 2 Tablespoons cinnamon � 0.6 oz

v � cup toasted wheat germ � 1.5 oz

v 1 teaspoons salt � .21 oz

v 2 Tablespoons baking powder � 1.1 oz

v 1 teaspoon baking soda � 0.2 oz

In a third bowl make the topping:

v � cup toasted wheat germ � 1.5 oz

v � cup whole wheat flour � 2.2 oz

v 1/3 cup brown sugar � 3.0 oz

v � cup soft butter � 2.0 oz

Stir ingredients well until crumbly.

Add the bowl of dry ingredients to the bowl of wet ingredients and stir only until just combined. Too much stirring will make a tough muffin. Optionally you can add raisins, nuts, etc to the batter. Fill the greased muffin tins to the top and press some of the topping into the top of each muffin. Bake in a preheated 400 degree oven for 20 minutes. Enjoy!

Northwest Sourdough Copyright 2007