Sunken Muffins; Is there a formula for muffins?
I tried to find a recipe for a savory cheddar zucchini muffin using all whole wheat or spelt flour and a sourdough starter. When that turned up nothing I looked for a quick bread thinking I could convert it into muffins but I'm not sure how to adjust for that. Would it only be time and temperature or might the ingredients need tweaking?
I'm very new to baking and not knowledgeable enough yet to just be able to formulate a recipe, but in this case I tried it anyhow and it didn't turn out so well! I was very loosely going off a recipe for sweet muffins. For the sponge I added half a cup of starter to 2 cups whole wheat pastry flour, 1 cup yogurt and 1/4 tsp salt. In the morning I melted a half cup of butter and beat 2 eggs into it. Then I added a heaping cup shredded zucchini, 3/4 cup shredded cheddar, and 1/4 cup scallions. I sprinkled a tsp baking soda over the sponge and then combined everything. I baked at 350f for about 45 minutes at which point the outsides were as brown as they could be without burning, the insides still weren't done, and the muffins had completely sunken in. Grrr.
Is there a general formula for muffins using whole wheat flour and sourdough starter? I am wondering if I should not have used pastry flour and also if there was too much yogurt in the mix. I have several other savory muffin ideas I'd like to try and I'm afraid of repeated failure! After I get the cheddar-zucchini ones down I'd like to do a tomato-basil- mozzarella mix.
Any advice or troubleshooting would be greatly appreciated! I'm very new to baking anything besides prepackaged mixes. After changing my diet and doing some reading on whole wheat and sourdough I just can't see baking any other way. It's impossible to go back! Now that I can finally turn out a semi-decent loaf of hand-kneaded sandwich bread, I find the accomplishment to be immensely satisfying and a bit addicting too...