4.18.2021

SOURDOUGH DISCARD CARROT MUFFINS


It's now been 13 months of working from home, and though there are a lot of things about this new normal that we still can't get used to, having more relaxed weekday mornings has been a really lovely benefit. With that comes the desire for breakfast dessert, and though I'd happily bake scones or cakes weekly, I was in need of something a little healthier. These muffins have minimal sugar so definitely feel perfectly appropriate for breakfast, and are a great way to use up leftover starter.
SOURDOUGH DISCARD CARROT MUFFINS // makes 12

Preheat oven to 400.

Ingredients:

1 cup AP or bread flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp ground ginger

1 cup starter
1/4 cup neutral oil or melted butter
1 egg
1 tsp vanilla

1 cup grated carrots
1/4 cup chopped raisins or pecans

What to do:

In a medium bowl, stir together the dry ingredients. Set aside. 

In a separate small bowl, combine the wet ingredients. 

Combine the wet and dry ingredients until no dry bits remain, then fold in the carrots and nuts/raisins. 

Divide batter evenly in a muffin tin, and bake for 15-20 minutes until cooked through.