If you like your muffins light and sweet and soft — in other words, miniature cakes — these will not be the muffins for you. (These are not Barbie muffins.)
If you think a muffin should give you something to sink your teeth into, with more substance than sugar, these might be the muffins for you. (These are real-woman muffins.)
I still consider these a work in progress, but as a proof of concept — the concept being that a lusty muffin can be made with dry sourdough bread crumbs as the sole “flour” — they’re not bad.
Make the bread crumbs by drying slices of stale Norwich Sourdough (crusts left on) in a 300F oven until they are bone dry. How long this takes depends on how stale the bread is to begin with. Then grind it in a food processor until it is the consistency of sand. One cup of crumbs is about 150 grams.
Banana Bread Crumb Muffins (Alpha)
Yield: 12 muffins
- Mix: 10 minutes
- Bake: 23 minutes
- 275 g fine dry sourdough bread crumbs, plus 40 g crumbs for topping
- 2 g (3/4 t.) cinnamon
- 1 g (1/2 t.) nutmeg
- 1 g (1/2 t.) ginger
- 10 g (2 1/8 t.) baking powder
- 97 g olive oil
- 92 g brown sugar, passed through a strainer to remove lumps
- 57 g egg (one large)
- 290 g mashed very ripe banana
- 90 g plain nonfat yogurt
- 2 g (1/2 t.) vanilla extract
- 83 g chopped pecans, toasted
- Preheat the oven to 335F on the convection setting or 360F on the regular bake setting.
- Grease a 12-cup muffin tin.
- In a medium bowl, combine the 275 g bread crumbs, cinnamon, nutmeg, ginger, and baking powder.
- In another medium bowl, combine the banana, yogurt, and vanilla.
- In the bowl of a stand mixer with paddle, mix the oil and brown sugar until until smooth. Add egg and beat on medium-high speed until the mixture thickens and lightens in color.
- Add the dry ingredients alternately with the bana mixture, beginning and ending with the dry ingredients. Mix after each addition.
- Stir in the pecans.
- Spoon the batter into the prepared muffin tin.
- Sprinkle the top of each muffin with approximately one tablespoon of dry crumbs.
- Bake for 20 – 25 minutes, until the tops are golden brown.
- Cool on a wire rack.