Still looking for easy tasty recipes to use all the discard from feeding George to make bread.
I adapted Sourdough Rhubarb Muffins to make these cinnamon apple muffins. 7 out of 7 tasters approved.
Prep time: 20 minutes
Baking time: 30 minutes
Cooling time: 10 minutes
Total time: 60 mins
Servings: 12 muffins
Ingredients
- 420 gr sourdough discard (see note)
- 120 ml neutral oil (like sunflower)
- 50 gr granulated cane sugar
- 50 gr brown sugar
- 1/2 tsp salt
- 2 flax eggs (2 tbsp flax meal + 5 tbsp water mixed in a bowl and let to gel)
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 240 gr all purpose flour
- 1 tsp baking soda
- 2 big apples, washed, cored and cubed (about 500-600 gr)
- Topping: 1 tbsp cane sugar + 1 tsp ground cinnamon
Instructions
- Preheat oven to 180C fan. Put a rack in the middle of the oven, and line a muffing tin with silicon / paper cups.
- In a big bowl, mix discard, oil, sugars, salt, flax eggs and spices until you get a sort of homogeneous batter.
- Add the flour and baking soda and mix in until just mixed (no flour bubbles are left).
- Add the apple pieces and fold in.
- Using an ice cream scoop or two spoons, divide batter evenly over lined muffin cavities.
- Sprinkle a pinch (1/8 tsp) of cinnamon sugar topping on top of each muffin.
- Bake in preheated oven about 25 minutes, until a toothpick / cake tester inserted in the middle comes out clean.
- Cool on rack and enjoy!
