In my post A Guide to Sourdough Bread for Beginners, I mentioned that I would share a recipe I developed for carrot cake sourdough discard muffins, so here it is! I find that too much sourdough starter wreaks havoc on my digestion, but a little bit of Bernerd the starter can add a nice, tangy flavour to my baking!
Even though life is getting back to busier “normal”, I’ve still be baking a loaf of sourdough bread each week. Every couple of weeks I have enough sourdough discard to use in some extra baking. Lucy and I have been trying to stick to a bit of a healthy eating regimen, given that the UK government is pestering us to be fit (lol). In all seriousness, I’ve been feeling better focusing on getting more exercise and cutting out the many packets of biscuits. These muffins are a good snack option because they are relatively healthy (low in fat and sugar), as long as I don’t eat them all in one sitting!
Are you still on the sourdough wagon? If so, what have you been baking? If you try this muffin recipe, let me know if you like it!
Carrot Cake Sourdough Discard Muffins
- ¼ Cup Butter room temperature
- ½ Cup Brown Sugar
- 1 Egg
- ¼ Cup Milk
- ¾ Cup Active Sourdough Starter
- 1 Cup Plain Flour
- ½ Cup Wholemeal Flour
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1 Tsp. Ground Cinnamon
- ¼ Tsp. Ground Nutmeg
- ¼ Tsp. Salt
- 1 Cup Grated Carrot
- ½ Cup Raisins
- ¼ Cup Chopped Walnuts Optional
- Preheat the oven to 180°C and line a muffin tin with 12 silicone liners.
- In a large bowl, cream together butter and sugar until it is pale. This will take a few minutes. Add the egg and milk and mix well.
- Add the sourdough starter, flour, baking powder, soda, salt, and spices. Stir until just combined.
- Gently fold in your carrots, raisins, and walnuts. Do not over mix.
- Fill your lines ⅔ full and bake for 20-25 minutes.