Shopping Cart

Your cart is empty

Continue Shopping

Sourdough Muffins

Dry ingredients:
135 grams Red Fife Flour
1 tsp baking powder
1/2 tsp baking soda
½ tsp salt

Wet ingredients:
1 ½ tsp lemon zest
150 grams granulated sugar
115 grams unsalted butter
1 egg
1 tsp vanilla extract
200 grams starter 
200 grams milk

40 grams walnuts, halved
200 grams carrots grated and gently strained to remove excess water
*you can also substitute another addition like zucchini, apple, blueberry, rhubarb etc, just be sure to remove the any excess water and weigh out carefully.

Topping (before oven):
30 grams coarse brown sugar sprinkled on top

Mixing Directions:
Weigh out your dry ingredients and stir to mix. In another large bowl, add 115g butter 150g granulated sugar and 1 ½ tsp lemon zest. Beat on medium speed until the mixture is fluffy and the sugar becomes less granular, about 5-8 minutes. Add in your egg and vanilla and mix to fully incorporate. Next add in your starter and milk and mix until incorporated, scraping down sides as needed to ensure a cohesive mix. Now add in dry ingredients and gently stir but do not over mix. Finally, add in your additions.

Oven Settings: 
Makes 12 medium muffins or 8 large muffins 
400F for 24-26 mins, fan oven. Test at 20 minute mark.