Vegan sourdough discard muffins with rhubarb » Edible Ethics

I bake a sourdough loaf every single week and intentionally feed my starter with sufficient flour and drinking water to generate a good deal of sourdough discard for me to experiment with.

The tangy flavor of sourdough discard is great for making fluffy muffins with tart fruit. It pairs well with chunks of rhubarb, blueberries or raspberries.

These vegan sourdough discard muffins are not excessively sweet, which is precisely how I like them. However, if you prefer sweeter muffins, you can poke tiny holes into each and every muffin immediately after baking working with a metallic skewer, and then glaze them with maple syrup.

  • Heat your oven to oven fan190 C
  • Grease your muffin tins. If your tin is not non-adhere then contemplate employing paper muffin cases

  • Combine the floor flaxseed and oat milk in a smaller bowl and established apart right up until the flaxseed has bloomed and the liquid has thickened

  • In the meantime, lower the butter into cubes and product it together with the sugar till it has fashioned a clean buttery paste with a gentle golden colour. This must get a couple of minutes in a stand mixer, or about 5 minutes by hand

  • Preserve the sugar butter mixture in the mixing bowl and whisk in the liquid flax egg mix, before mixing in the sourdough discard and vanilla. Whisk right up until it has emulsified (formed a uniform liquid)

  • Sieve the plain flour into a mixing bowl. Applying a hand whisk (or fork), whisk in the spelt flour, polenta, baking powder, bicarbonate of soda, and salt right until totally included

  • Set your mixer on to a gradual velocity with the soaked substances nevertheless inside the bowl and slowly spoon in the flour blend right until it has absolutely incorporated. If you are doing this by hand, increase a larger chunk of flour at a time

  • Slice your rhubarb into little chunks. Get a big spoon (metallic operates best) and fold the rhubarb into the batter till it is evenly dispersed

  • Evenly spoon the muffin mixture into your muffin tin and bake in the oven for 20 to 30 minutes

  • Clear away the muffins from the oven once they are cooked by means of, you can check with a tiny metal skewer – if any combination sticks to the skewer when poking it into a muffin then hold it in for one more 5 minutes or so. The tops of the muffins need to seem a charming golden brown color

If you really do not have any rhubarb then you can conveniently swap it for another fruit. I genuinely get pleasure from making use of blueberries and raspberries

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