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Sourdough Tomato and Basil Muffins Sourdough Tomato and Basil Muffins Karen Kerr Karen
Ingredients
- 100 grams rye flour
- 110 grams all purpose flour
- 70 grams cornmeal
- 5 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 45 grams rapeseed oil
- 2 large eggs
- 200 grams whole milk
- 200 grams 100% hydration starter
- 15 grams honey
- 50 grams grated Parmesan cheese
- 16 small cherry tomatoes, chopped
- 2 tablespoons chopped fresh basil
- 1 garlic clove, minced
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