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Carrot Sourdough Muffins

04 Jun

I have made this so many times lately that I thought it deserved sharing. They have become a bit of a staple in the house for morning and afternoon tea treats. This is a delicious way of using up your sourdough starter and although it has a lot of elements, it is so easy. It is adapted from a Richard Packham recipe.

[  SERVES: 2  |  TIME: 40 MINUTES  |  COST: $3  ]
[  JOES’ RATING:  4.5  / 5  |  MY RATING:  5  / 5 ]

Ingredients

1½ cup plain flour
1 cup grated carrot
1 cup active sourdough starter
½ cup brown sugar
½ cup raisins
½ cup graduated sugar OR 1 teaspoon stevia
¼ cup butter
¼ cup milk OR soy milk
¼ cup chopped walnuts
1 free ranged egg
2 teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon all spice
¼ teaspoon salt

Method

  1. Preheat the oven to 180°C.
  2. Grate your carrot finely. If you can only use a coarse setting, boil it lightly for a few minutes until its par cooked. Allow it to cool before using it.
  3. In a bowl, cream the butter and the sugar together until it becomes pale. This will take several minutes.
  4. Add the egg and milk and mix well.
  5. Add the starter, flour, baking soda, spices and salt. Incorporate your dry ingredients into the egg mixture gently. Do not overwork the batter.
  6. Gently stir through the carrots, raisins and nuts.
  7. Half fill your muffin papers.
  8. Cook at 180ºC for 16 – 18 minutes.

Observations

  • It is really really important not to over work the batter. If you give it the bare minimum of work, your muffins will be lighter and fluffier. If you use a blender, your muffins will turn into stones. A gentle hand is needed for this one!
  • I use to cook the carrots but now I use finer grated raw carrots and it tastes so much better. Be guided by your grater size / thickness.
  • When baking, put a bowl of water in the oven so it is moist with steam. This will stop your muffins from drying out.
  • There is a fine line with this recipe between deliciously moist to overcooked and dry. Test it with a knife tip or a skewer from 15 minutes and adjust cooking time to suit your oven.
  • I have tried all manner of fruit and nuts in this mixture. I’ve used almonds and macadamia nuts as well as sultanas and cranberries. What I have mentioned in the ingredients list was my favourite combination.
  • Diabetic Note: I use Stevia where possible. It is a natural substance that is sweet without causing a blood glucose reaction. I use Stevia here to replace half a cup of sugar to my benefit without ruining the texture of the muffins. As a result, I can have one or two of these for morning or afternoon tea without feeling too guilty. Certainly it doesn’t seem to upset my BGL too much.
  • Ethical Note:  I found it to be almost impossible to buy Australian walnuts in the supermarket but the health food store had a few options. Where possible, I purchase locally, but sometimes national options are the only possible ethical option.

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