Corn muffins with raisins and cranberries

Ingredients for 1 servings:

• 80 g polenta semolina
• 5 g cane sugar
• 2 g yeast
• 100 ml mineral water
• 200 g corn flour
• 100 g potato flour
• 50 g amaranth flakes
• 50 g rice flakes or rice flour
• 50 g cane sugar
• 100 g raisins
• 50 g cranberries
• 1 pinch of salt
• 1 pinch(s) cinnamon powder or coriander
• 300 ml mineral water

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 50 minutes

no wheat, no eggs, no milk

For the sourdough starter, mix all the ingredients together, transfer to a screw-top jar, cover, and leave to warm overnight. By the next morning, you should have nice bubbles. For the main dough the next day, mix all the dry ingredients together, then add the mineral water and sourdough starter. Mix everything well, cover with a damp cloth, and let it rise at room temperature for about 2-3 hours. Then drop the batter spoonfuls into the 12 greased muffin tins, let rise for another 60 minutes, and then bake. If preheated, bake for about 30 minutes at approximately 140°C (fan oven) (test with a skewer). If without preheating, bake for about 40-45 minutes at approximately 140°C (fan oven) (test with a skewer).