No Dairy/No Egg Eikhorn Sourdough Muffins

These were an experiment, not from any particular recipe, and turned out really good. The outside was nicely crisp, but not hard, and the interior was soft and moist,  wonderfully textured with a light, sweet taste.  Made with vegetable or coconut oil, no dairy, and no egg these are perfect for your vegetarian or vegan friends and with just Einkorn flour, they are very, very low in Einkorn's unique gluten which those who are only gluten sensitive (not Celiac) can likely enjoy.

I baked mine for 25 minutes which was a bit much, as noted by the browning (though they were still really tasty).  I adjusted the cooking time below for you, and that should be perfect.

In addition to the probiotics in the sourdough and the overall increased nutrition of the Einkorn flour over traditional flour, these are a very filling and satisfying muffin to start your day with or have alongside a savory vegetable soup or stew.  If you don't have a sourdough starter add 3/4 cup extra flour and 1/4 extra liquid in its place, but seriously try making some sourdough starter, I use mine 3-4 times a week and since switching over to Einkorn and less commercial yeast, I have ZERO of the tummy issues I used to regularly have.

 EACH muffin contains roughly:
170 calories
6 grams of protein
3 grams of fat
3 grams of fiber

Sourdough Eikhorn Muffins (no egg/no dairy)

2 cups Einkorn flour
1 cup wild yeast sourdough starter (fed with Einkorn)
3/4 tsp salt
1 teaspoon baking soda
1 and 1/4 teaspoon cinnamon
pinch of cardamom
1/2 cup sweetener (I filled up half-cup measure two-thirds with honey and the rest with maple syrup - use all maple syrup for Vegan).
1/4 cup nut milk
2 Tablespoons vegetable or coconut oil (melted)
2 Tablespoons whole flax seed divided
3 Tablespoons warm water

Put 1 tablespoon of the flax seeds in a blender or food processor and pulse until you have ground flaxseeds, add warm water, set aside for 5 minutes. It gels up during this time.   This is your egg substitute and works great in all quick bread. The remaining seeds go into the muffins whole.

Mix all dry ingredients in a big bowl, adding the remaining Tablespoon of flax seeds that were left alone.

With a hand mixer in a small bowl mix flax liquid with sweetener on medium for one minute and high for four minutes until thick and creamy.

Combine wet and dry ingredients by hand (it's a thick batter)  Spoon into 10-12 greased muffin cups (I used 10 to make them a little bigger).  Let rest 20-30 minutes then bake for 18-22 minutes at 400 F.