Best Sourdough Morning Glory Muffins
These are the best sourdough morning glory muffins, hearty, healthy sourdough starter and loads of fresh pineapple, apple, carrots, raisins, and walnuts. Made with half whole-wheat and half all-purpose flour.
Servings: 17 servings
Calories: 174kcal
Equipment
Ingredients
DRY INGREDIENTS
- 1 cup 130 g all-purpose flour
- 1 cup 135g white whole wheat flour
- 1 ½ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
WET INGREDIENTS
- ¾ cup 150 g sourdough starter
- ¼ cup 63 ml canola oil / any neutral flavor oil
- ¼ cup 50 g Dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
ADD-INS
- 1 cup 98 g carrots, grated (approximately 2 medium carrots)
- 1 cup 168 g grated apple (1 medium granny smith apple )
- 1 cup 236g Pineapple chopped ( I used fresh pineapple)
- ½ cup unsweetened desiccated coconut
- ½ cup raisins
- ½ cup walnuts toasted and chopped
Instructions
- Preheat the oven to 425°F (220°C). Line 17-cup standard muffin tin with paper liners. Set aside.
- In a large bowl mix in dry ingredients, whisk together the all-purpose flour, white whole wheat flour, ginger, cinnamon, baking powder, baking soda, and salt.
- In a second bowl, whisk together the wet ingredients sourdough starter, oil, sugar, eggs, and vanilla until smooth.
- Then mix in dry ingredients into the wet ingredients. It will be stiff dough do not worry leave it as such.
- Then fold in, grated apple, carrots, pineapple , coconut, raisins, and toasted walnuts into to the dough.
- Divide the muffin batter evenly between the cups in the prepared muffin tin.
- Place the tin in the preheated oven and bake the muffins for 10 minutes.
- Reduce the heat to 375°F (190°C) and continue to bake the muffins for 8 minutes more.
- Remove the muffins from the oven, placing the tin on a wire rack to cool for 10 to 15 minutes.
- Transfer the muffins from the tin to the wire rack and let them cool completely before storing them an airtight container . Enjoy
Video
Notes
This is lightly sweet muffin, if you are looking for sweeter muffins increase the amount of sugar to ¼ cup or sprinkle some turbinado sugar or regular sugar on the top.
You can store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.
They taste best on next day as flavors are mixed in very much. You can serve with pat of butter.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 147mg | Potassium: 147mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1297IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
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