Sourdough Morning Glory Muffins
These sourdough morning glory muffins make the most of shredded carrots, apple, and seeds, for a delicious muffin made with sourdough discard.
Servings: 12
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 12-cup muffin tin
- muffin cups
- Mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Wire rack
Ingredients
Dry Ingredients
- 1-½ cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-Ins
- 2 cups carrots, grated, approximately 2 medium carrots
- 1 cup grated apple, approximately 1 medium-small apple
- ½ cup unsweetened shredded coconut
- ½ cup raisins
- ½ cup seeds and/or nuts, we used a mix of sunflower, pumpkin, and flax seeds
Wet Ingredients
- 1 cup sourdough starter
- ¼ cup vegetable, or other neutral-flavoured oil, plus 1 tablespoon for greasing the muffin tin
- ¼ cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- Extra coarse sugar for topping, optional
Instructions
- Preheat the oven to 425ºF (220ºC).
- Lightly grease a standard 12-cup muffin tin with oil then line the cups with paper muffin wrappers. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Add the grated carrots and apple, coconut, raisins, and seeds to the flour mixture. Use a rubber spatula or wooden spoon to stir everything together, breaking up any larger clumps of grated carrot or apple as needed.
- In a second bowl, whisk together the sourdough starter, oil, sugar, eggs and vanilla until smooth.
- Make a well in the carrot-flour mixture and pour in the wet ingredients. Again, using a rubber spatula or wooden spoon, fold everything together until just combined with a few streaks of flour remaining.
- Divide the muffin batter evenly between the cups in the prepared muffin tin. Top the muffins with a little coarse sugar if you'd like.
- Place the tin in the preheated oven and bake the muffins for 10 minutes.
- Reduce the heat to 375ºF (190ºC) and continue to bake the muffins for 10 minutes more.
- Remove the muffins from the oven, placing the tin on a wire rack to cool for 10 to 15 minutes.
- Transfer the muffins from the tin to the wire rack and let them cool completely before storing them an airtight container or zip-top plastic bag.
Nutrition
Serving: 1muffin | Calories: 169kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 372mg | Fiber: 2g | Sugar: 7g
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
This post may contain affiliate links. If you purchase through these links, we may earn a small commission, at no additional cost to you.
Did you make this recipe?Please consider leaving us a rating and a comment. It helps others find our work, which genuinely supports what we do. Thank you!