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
Moist, delicious and wholesome – and they don't taste at all like carrots! Top them with cream cheese icing or enjoy them just as they are. This is based on a recipe from Susan Reimer's book 'Muffins: Fast and Fantastic'.
Makes 6 large muffins: you can make these at any time of year using frozen raspberries, but using fruit in season make deliciously fruity muffins with a lovely citrus burst in the mouth, and the ground almonds add richness and moistness without making the result too heavy. These went down very well in the office at Shipton Mill!
This recipe really packs a fruity Rhubarb and hot ginger punch. Really good. Great as a breakfast muffin or as a treat. Don't worry about the sugar in the rhubarb, you won't use all the syrup (though what's leftover makes for a lovely ice-cream syrup or cordial with soda water).
Brunch, picnic, special breakfast? Or backlogged with cheese or onion? This simple but very tasty recipe is the answer. With endless variations of the basic ingredients the result can be posh or basic satisfying the pickiest eaters and the most sophisticated ones too.