Description
Makes 12 large bakery muffins
Adapted from Little Spoon Farm
Ingredients
Dry
2 cups (240 g) spelt flour or all-purpose
1 cup (200 g) light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
Add-Ins
2 cups (220 g) finely grated carrot
1 cup (110 g) peeled and coarsely grated apple
½ cup (75 g) raisins
½ cup (43 g) unsweetened shredded coconut
½ cup (57 g) walnuts, chopped
1 teaspoon orange zest
Wet
½ cup (120 g) sourdough discard
½ cup (120 g) avocado oil
3 large eggs
3 tablespoons (45 g) sour cream or plain Greek yogurt
¼ cup (60 ml) fresh orange juice
2 teaspoons vanilla extract
Instructions
Make the Muffins
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt. Add the carrot, apple, raisins, coconut, walnuts and orange zest and stir to coat.
- In a medium bowl, whisk together the sourdough discard, avocado oil, eggs, sour cream, orange juice and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Preheat the oven to 425°F and line a muffin tin with paper liners. Divide the batter evenly among the cups, filling them to the top.
- Bake for 5 minutes, then reduce the oven to 350°F and bake for 18 to 20 minutes more, until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes, then transfer to a wire rack.
To Ferment Overnight
Cover the bowl and refrigerate overnight. The next day, set it on the counter for 30 minutes while the oven preheats, then scoop and bake as directed.