Ga terug

The sourness of the discard, the sour-sweetness of the berries and the fresh acidity of the lemon make this a deliciously fresh, healthy and summery muffin.
Recept afdrukken Pin recept
Voorbereidingstijd 15 minuten
Bereidingstijd 25 minuten
Porties: 12 Muffins
Gang: Snack
Ingredients Equipment Method Notes

Ingrediënten
  

  • 60 g Whole wheat flour
  • 60 g All purpose flour
  • 112 g Almond flour
  • 1 tsp Bakingsoda
  • ¾ tsp Salt
  • 1 Organic lemon (grated) Optional
  • 130 g Sourdough discard Inactive
  • 90 g Honey or other liquid sweetener
  • 80 ml Milk
  • 60 g Melted butter
  • 1 egg
  • 170 g Frozen berries, I used raspberries and blueberries

Equipment

  • Mixing bowl
  • Spatuala
  • Muffin cups
  • Whisk
  • Optional: Muffin tin

Method
 

  1. Preheat the oven to 220 degrees Celsius and prepare a muffin tin with 12 muffin cups.
  2. Mix all the dry ingredients together in a mixing bowl with a fork. And mix all wet ingredients together in a separate bowl with a whisk.
  3. Add the wet mixture to the dry mixture and stir with the spatula. Make sure all the flour is incorporated, but try to mix as little as possible. Add the berries and gently spoon them into the batter.
  4. Divide the batter over the 12 cups and bake in the oven for 20/30 minutes until golden. Check if they are ready with a wooden skewer. Is the skewer clean? Then they are ready. Is there a lot of wet batter clinging on? Then put them in the oven for another 5 minutes. Leave them to cool on a wire rack, and enjoy!

Notities

Flavour: Be creative! You can switch up the flavour by using cacao powder instead of cinnamon, or add grated coconut. Besides that you can add chopped nuts or raisins for example. 
Flour: