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–+ servings
a muffin cut in half on a plate on a wooden table with a flower mason jar in the background.

Carrot, Craisin, Walnut Muffins

soft, delicious cinnamon muffins filled with carrots, almonds, and raisins.
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Servings: 12 muffins
Ingredients Method

Ingredients
  

  • 1/2 cup sourdough discard
  • 1 cup milk
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/3 cup olive or avocado oil
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 1/2 cups all purpose flour the best flour here!
  • 1/3 cup fine shredded carrots
  • 1/3 cup craisins
  • 1/3 cup chopped walnuts

Method
 

  1. Preheat oven to 375 F and prepare a muffin pan with liners or oil.
  2. In a medium sized mixing bowl, mix together the sourdough discard, milk, eggs, maple syrup, oil, vanilla, and salt.
  3. Then add in the baking soda, baking powder, cinnamon, and flour. Mix until combined.
  4. After it is mixed, fold in your add ins (carrots, raisins, walnuts)
  5. Pour the batter into muffin liners, about 3/4 full and bake at 375 F for 27-30 minutes.

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