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Carrot and apple sourdough muffins

Really delicious way of using your sourdough discard. Makes about 12 American sized muffins, or, as I prefer about 12 english buns/fairy cake sized treats. Both seem to take about the same time to cook though

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INGREDIENTS:

180g Shipton Mill cake and pastry flour(or ordinary plain flour)

130g sugar(light brown or golden caster sugar particularly nice)

1TBSP baking pdr

1/4 tsp salt

1-2 tsp cinnamon

1 egg beaten

1 tsp vanilla extract

120ml oil or melted butter/cooking margarine

120g sourdough discard

2 medium carrots grated

1-2 apples grated

50g raisins

50g dessicated coconut

few tablespoons of mixed seeds or chopped nuts

METHOD:

1) preheat oven to 425F/220C. Grease a muffin tray or bun tray

2)mix flour, sugar, baking powder, salt and cinnamon in a large mixing bowl

3)add beaten egg, milk vanilla, fat and sourdough discard. Stir with wooden spoon or spatula until just combined. Don't over mix or the muffins may be tough. It will look lumpy, that's ok!

4)fold in the carrots, apples etc

5)divide the batter evenly between the bun cases. If you want a crunchy top spinkle some granulated sugar over

6)bake at 220C for about 10 mins then reduce heat to 350F/175C for a further 5-7 minutes or until an inserted skewer comes out clean

 

 

 

Added by: Meera Smethurst


Tags: Muffins Savouries

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