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Muffin Base
- 1 cup sourdough discard
- 1 cup milk or plant-based milk
- 2 large eggs
- 1/2 cup neutral oil (vegetable or canola)
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or 1½ cups AP + ½ cup whole wheat)
1 tsp baking soda - 1 tsp
baking powder - 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Add-ins
- 1 cup grated carrots (about 2 medium)
- 1 cup grated apple (peeled, cored)
- 1/2 cup raisins or currants
- 1/2
cup shredded coconut (sweetened or unsweetened) - 1/2 cup chopped walnuts or pecans
- 1/2 cup crushed pineapple, drained (optional)
Topping
to taste coarse sugar for sprinkling (optional)
Method
Preparation
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the sourdough discard, milk, eggs, oil, brown sugar, and vanilla until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Fold the dry 上位在线观看 into the wet mixture until just combined. Do not overmix to keep the muffins tender.
- Stir in the grated carrots, grated apple, raisins, shredded coconut, chopped nuts, and pineapple if using.
Baking
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving
- Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
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