The Only Muffin Recipe You Need — tastebook.com

Technically, this recipe from Peter Reinhart’s Bread Revolution is for muffins and loaf bread. But when it comes to fall baking, we can’t help ourselves: we’re muffin people. They’re faster, have a higher ratio of stuff-to-batter when streusel is involved, and are easier to share. Sprouted Wheat Quick Bread or Muffins Makes 1 Large Loaf or 12 to 18 Muffins Quick breads and muffins are essentially the same product in two different formats. There are many ways to make them, but in the end, they’re all chemically leavened, using baking powder, baking soda, or both, rather than yeast. The recipe below is a template you can use to make any number of variations. I’ve included several suggestions for variations, but feel free to experiment and come up with your own creations once you become comfortable with the recipe. You’ll notice that I’ve included sprouted spelt flour and sprouted wheat pastry flour as options. Either will work well, and both are becoming increasingly available.

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