Moist And Delicious Sourdough/Gluten Free Cinnamon Walnut Muffins

I became a sourdough enthusiast and began my starter earlier this year and I’ve been loving the process!  Due to family health concerns, I’m becoming more mindful when baking and have been experimenting more with sourdough and gluten free recipes. I’m in the early stages of learning this technique but I felt with the slight modifications I made to make this recipe my own, the results were worth sharing. The key to this delicious muffin recipe is to let the starter, flour and water ferment overnight.

Now let me tell you about these easy and tasty little treats:)

These muffins begin with active sourdough starter, Flour (I have only used Bob’s Red Mill), and water.

The next morning I add butter, coconut sugar, eggs, baking soda, salt, cinnamon, vanilla and walnuts. This is the combination my family loves but add whatever spices, nuts, chips etc….that you and your family love. (The next time I make them will be with pumpkin pie spice and pecans replacing the cinnamon and walnuts:)

• Vanilla is the consistent flavor I add to these muffins even when not adding anything else.
• This recipe doesn’t have to be gluten free it can also be made with regular all purpose flour:)

These are great brushed with melted butter and dipped in cinnamon and sugar or a  light whipped cream cheese or vanilla frosting would be delicious. They are tender, though a bit denser then cake and would hold up very well. to frosting.

Have fun with these and thank you for stopping by:)

Roni♥