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 ]
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
- Preheat the oven to 180°C.
- 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.
- In a bowl, cream the butter and the sugar together until it becomes pale. This will take several minutes.
- Add the egg and milk and mix well.
- Add the starter, flour, baking soda, spices and salt. Incorporate your dry ingredients into the egg mixture gently. Do not overwork the batter.
- Gently stir through the carrots, raisins and nuts.
- Half fill your muffin papers.
- Cook at 180ºC for 16 – 18 minutes.
- 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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