Simple Sourdough Muffins: Carrot, Craisin, Walnut

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These sourdough muffins are soft and delicious. Sweetened with Maple syrup and packed with good wholesome ingredients, you will feel good about giving these muffins to your kids for a snack or with their breakfast.

Sourdough Muffin Ingredients:

sourdough discard (need to make a sourdough starter? Make one here!)

milk

eggs

maple syrup

olive or avocado oil

vanilla

salt

baking soda

baking powder

ground cinnamon

all purpose flour (the best flour here!)

fine shredded carrots

craisins

chopped walnuts

Sourdough Muffin Instructions:

Preheat oven to 375 F and prepare a muffin pan with liners or oil.

In a medium sized mixing bowl, mix together the sourdough discard, milk, eggs, maple syrup, oil, vanilla, and salt.

Then add in the baking soda, baking powder, cinnamon, and flour. Mix until combined.

After it is mixed, fold in your add ins (carrots, raisins, walnuts)

Pour the batter into muffin liners, about 3/4 full and bake at 375 F for 27-30 minutes.

Enjoy!

Changing up the ingredients for your sourdough muffins:

This muffin is pretty versatile and a great base cinnamon muffin that you can add in any add-ins you like or have on hand. So you can easily with out the carrots, craisins, and walnuts for other things like chocolate chips, shredded coconut, fresh or frozen berries, cherries, raisins, sliced almonds, or anything else you can come up with!

When doing berries, cherries, or fruit, just be sure to slice them smaller so they incorporate well and cook well. For frozen blueberries, I usually just add them into any muffin frozen without thawing.

You can also try different flours in these muffins, and also sub honey or sugar for the maple syrup if you like.

They are a family favorite that you are sure to like!