Whole Wheat Sourdough Apple Cinnamon Muffins

• 3/4 cups Unfed 100% Hydration Sourdough Starter
• 1 cup Sifted White Whole Wheat Flour
• 1-1/4 cup Granulated Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 3 Tablespoons Cinnamon
• 1 whole Large Egg
• 2 teaspoons Vanilla Extract
• 1/4 cups Canola Or Vegetable Oil
• 1 whole Large Apple, Peeled, Cored And Cubed
• 1 teaspoon Cinnamon (topping)
• 3 Tablespoons Packed Brown Sugar (topping)

1. ** Notes: This recipe requires you to already have some sourdough starter. My starter was the consistency of a thick cake batter. You may try to compensate for this by adding a little flour or water to yours before mixing. I also used a Granny Smith apple, but any apple will suffice.
2. 1. Preheat your oven to 350F.
3. 2. Thoroughly mix together everything but the apple, 1 teaspoon of cinnamon and 3 Tablespoons brown sugar, which are reserved for topping. You should have a goopy batter.
4. 3. Add in apple chunks.
5. 4. Generously grease a muffin tin and spread batter out evenly between 8 holes.
6. 5. Mix together 1 teaspoon of cinnamon and the brown sugar. Sprinkle over batter.
7. 6. Bake for 20-24 minutes, until they pass the toothpick test. Let cool before eating or storing.

hydration, sifted white, sugar, baking soda, baking powder, cinnamon, egg, vanilla, ubc, apple, cinnamon, brown sugar

Taken from tastykitchen.com/recipes/breads/whole-wheat-sourdough-apple-cinnamon-muffins/ (may not work)