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
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
280g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 medium egg
2 tbsp honey
110g caster sugar
340g carrots, grated or finely chopped
3/4 tsp vanilla paste
90ml vegetable oil
60g chopped walnuts
60g cream cheese, at room temperature
110g icing sugar, sifted
1/4 tsp vanilla paste
Grease or line 12 standard muffin tins. Preheat the oven to 180 C (fan) or 200 C.
In a large bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon.
In a separate bowl, beat the egg with a fork. Add milk, honey, sugar, carrot and vanilla, followed by the oil. Stir well.
Pour all of the liquid mixture into the dry mixture. Stir until just combined (do not overmix), adding the walnuts during the final strokes.
Spoon the mixture into the prepared muffin tins and bake for 20-25 minutes, until the tops spring back when gently pressed. Allow to cool for a few minutes before removing from tins. Cool completely.
Optional: Blend together the icing ingredients and ice the tops of the cooled muffins.
Added by: A Fermenter
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