Sourdough Morning Glory Muffin

We bought carrots at Costco, so I looked for recipes using carrots and sourdough, and made my version of Morning Glories.

Ingredients:

Dry Ingredients:

• 337 gr all-purpose flour
• 1.5 tbsp cinnamon
• 1/2 teaspoon cloves (optional)
• 1.5 tbsp baking powder
• 1.5 tsp baking sod
• 3/4 tsp salt
  
  

Add Ins:

• 300 gr carrots, grated
• 150 gr grated apple (approximately 1 medium-small apple)
• 1 cup raisins (soaked and drain if they are real dry)
• 1 peach, shredded (optional - I used this time)
• 3/4 cup chopped nuts (optional - I did not use this time)

 

Wet Ingredients:

• 300 gr sourdough starter
• 1/3 cup (100 ml) vegetable oil
• 1 cup (200 gr) brown sugar
• 3 eggs
• 1 tbsp vanilla extract
• Extra coarse sugar for topping (optional)

 

Instructions:

1. Preheat the oven to 425ºF
2. Place at least 18 wrappers in two 12-cup muffin tins. (I made 21 muffins when adding in a shredded peach. You might want to spray the liners lightly with cooking spray.)
3. In a large bowl, whisk together the flour, cinnamon, cloves, baking powder, baking soda, and salt.
4. Stir in the grated carrots, apples, craisins, (peaches and nuts if using) into the flour mixture. Use a rubber spatula or wooden spoon to stir everything together, breaking up any larger clumps.
5. In a smaller bowl, whisk together the sourdough starter, oil, sugar, eggs and vanilla until smooth.
6. Make a well in the carrot-flour mix, then pour in the wet ingredient mix.
7. Using a rubber spatula or wooden spoon, fold everything together until just combined.
8. Divide the muffin batter evenly between the cups in the prepared muffin tin. (I used 1 large cookie scoop, and 1 small cookie scoop, and made 21. They rose up a bit while baking.)
9. Top the muffins with a little coarse sugar.
10. Place the pans in the preheated oven and bake the muffins for 10 minutes.
11. Reduce the heat to 350ºF (190ºC) and continue to bake the muffins for another 10 minutes.
12. Remove the pans from the oven, placing on a wire rack to cool for 10 to 15 minutes.
13. Transfer the muffins from the pan to the wire rack and let them cool completely before storing them an airtight container.

 

Carole's Notes:

We liked these! With all the fruit add ins, I am sure they are somewhat healthy. I used a peach this time instead of nuts for a nut-free friend.

The recipe is adapted from https://www.baked-theblog.com/sourdough-morning-glory-muffins/ and a bit of http://mykitchenclatter.com/sourdough-carrot-muffins/