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
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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