Sourdough Discard Vegan Carrot Muffins

Ingredients

• 175 gr multigrain flour
• 175 gr cane sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 75 gr raisins
• 200 gr sourdough discard (100% hydration, unfed, stirred & straight from the fridge)
  (Or use 100 gr water & 100 gr flour, taste will be different though)
• 80 ml oat milk
• 10 ml apple cider vinegar
• 80 ml vegetable oil
• 225-250 gr grated carrots
• 1/2 tsp each: ground ginger, ground nutmet, ground all-spice, ground cinnamon, ground cardamom
• 10 ml vanilla extract

Instructions

1. Preheat oven to 175C fan. Grease or line a 12 cavity muffin tin.
2. Place raisins in a heat proof bowl and add just enough boiling water to cover. Let sit while mixing the batter.
3. In a medium bowl whisk together flour, sugar, baking soda & salt.
4. In a larger bowl, mix together: sourdough discard, oat milk, vegetable oil. Then add ground spices and vanilla and stir in.
5. Add the vinegar, the raisins and their soaking liquid to the wet ingredients. Add the carrot as well and mix together.
6. Add the dry ingredients to the wet ingredients and mix to combine. Do not overmix.
7. Divide batter evenly over the 12 cavities (an icecream scoop is handy).
8. Bake in preheated oven for 22-25 minutes, or until a skewer inserted in the middle comes out mostly dry.
9. Allow to cool before serving.