Bacon Quiche

 Ingredients

6 large eggs (≈ 300g total) 1 cup (240ml | 8.1 fl oz) heavy cream (≈ 240g) 1 cup (120g | 4.2 oz) shredded cheddar cheese (packed loosely in a cup) 6–8 slices bacon, cooked and crumbled (≈ 150–200g cooked bacon bits) ½ onion, diced (≈ 60g | ½ US cup | ½ UK cup) ½ teaspoon salt (≈ 3g) ¼ teaspoon black pepper (≈ 0.5g) ¼ teaspoon garlic powder (optional) (≈ 0.5g) ¼ teaspoon onion powder (optional) (≈ 0.5g) Pinch of dried herbs (optional) (≈ 0.3g or ⅛ teaspoon dried thyme, oregano, or mixed herbs) 1 tablespoon chopped chives or parsley (optional) (≈ 4g | 15ml | 0.5 US fl oz) Oven to 180°C (350°F). Bake for 30-35 minutes until the center is set and a knife inserted in the center should come out clean.

Einkorn Muffins with Cinnamon Sugar topping

https://aberlehome.com/sourdough-einkorn-donut-muffins/#mv-creation-83-jtr 

ngredients

• 240g whole wheat einkorn flour
• 2 teaspoons baking powder (see notes for high altitude adjustment)
• 1/2 teaspoon baking soda
• 1/4 teaspoon + 1/8 teaspoon kosher salt
• 3/4 teaspoon ground nutmeg (decrease if using freshly-ground)
• 120g granulated sugar
• 6 Tablespoons salted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 100g sourdough starter (ripe or discard), 100% hydration
• 240g (1 cup) natural sour cream

• 1 Tablespoon salted butter, melted and slightly cooled
• 3 Tablespoons granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 425°F. Line a standard muffin pan with paper liners.
2. Prepare dry ingredients: In a medium-size bowl, whisk together einkorn flour with baking powder, baking soda, salt, and nutmeg until thoroughly combined. Set aside.
3. Mix: In a large bowl, add granulated sugar, melted butter, eggs, and vanilla extract. Beat with a whisk or an electric hand mixer on medium speed until combined. Beat in sourdough starter and sour cream, scraping down the sides of the bowl as needed. Add reserved dry ingredients. Mix on low speed until combined.
4. Scoop the batter evenly into the 12 wells of the prepared muffin pan using a large scoop or a small measuring cup.
5. Bake: Bake on the center rack for 5 minutes at 425°F, then without opening the oven door, lower the oven temperature to 375°F and bake for an additional 10-12 minutes until a toothpick inserted in the center of the muffins comes out clean.
6. Cinnamon-sugar topping: Allow muffins to cool in the pan for 10 minutes. While the muffins are cooling, melt the butter for the topping and stir together the granulated sugar and cinnamon-sugar in a small bowl.
7. Transfer muffins from the pan to a wire rack. Brush the top of the first muffin with melted butter using a pastry brush (an even, thin layer works the best) and then immediately invert the muffin into the cinnamon-sugar mixture to coat. Repeat with the remaining muffins, then serve.

Notes

• Freshly-milled flour: If milling your own einkorn wheat berries, weigh berries prior to milling to make the right amount of flour for the recipe. Mill on the finest setting.
• Sourdough starter notes: A whole wheat starter was used for this recipe, but an all-purpose starter would work as well. If you don't have a starter, sub with 50g additional einkorn flour and 50g milk. If using discard, make sure it's not so old it imparts an unpleasant flavor.
• High altitude adjustment: I use only 1 ½ teaspoons baking powder and 1/3 teaspoon baking soda at 9,000ft elevation.
• How to store: The topping is most fresh if eaten the same day. After the muffins have cooled completely, store in an airtight container at room temperature for up to three days, or freeze for longer storage. Leave at room temperature to thaw. Topped with melted butter and cinnamon sugar just prior to serving.

Chocolate Chip Muffins (may try with einkorn)

 Sourdough Starter: https://sugarspunrun.com/how-to-make-...

Ingredients ½ cup sourdough discard (110g) ½ cup unsalted butter, melted and cooled ¾ cup sour cream (180g) 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour (187g) ⅔ cup granulated sugar (166g) 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon table salt 1 ½ cups chocolate chips (I prefer semisweet) (255g) Coarse granulated sugar for sprinkling, optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Coarse granulated sugar (Affiliate Link): https://amzn.to/4etrlEJ ......

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ry Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
• 1 ½ cups (355 g) mini semi-sweet chocolate chips

Wet Ingredients

• 1 cup (200 g) granulated sugar
• ½ cup (120 g) avocado oil (any neutral-flavored oil, NOT olive oil)
• 1 tablespoon (15 g) vanilla extract
• ½ cup (125 g) sourdough starter (fed or discard)
• ¾ cup (185 g) sour cream
• ¼ cup (60 g) milk (whole, skim, or any plant-based milk)
• 2 eggs

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INSTRUCTIONS

• Preliminary Note: We highly recommend measuring the ingredients in grams with a kitchen scale. Please note that if you use measuring cups, the taste and texture may differ.
• Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners (*see notes).
• In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon (5 g) salt. Set the bowl aside.
• In a separate bowl, mix the wet ingredients. Use a whisk to combine the ½ cup (120 g) avocado oil, 1 cup (200 g) granulated sugar, 2 eggs, ¾ cup (185 g) sour cream, ¼ cup (60 g) milk, 1 tablespoon (15 g) vanilla extract, and ½ cup (125 g) sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the dry ingredients into the bowl with the wet ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in 1 ½ cups (355 g) mini semi-sweet chocolate chips until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. For bigger muffins, the batter should come to the top of the liner. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
• Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and bake the muffins for 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean or with a few moist crumbs.
• Remove the muffins from the oven and allow them to cool completely in the muffin tin.

NOTES

*This recipe yields about 16 muffins. Since most muffin pans have 12 wells, you can use two or bake 12 muffins first, then bake the remaining 4.

Nutrition

Serving: 1mufffin | Calories: 303kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g