Sourdough Raspberry Muffins with Orange + Coconut
These delicious raspberry sourdough muffins feature orange zest and coconut and use sourdough starter to create a yummy way to utilise your sourdough discard.
Equipment
- Mixing Bowl
- Muffin Tin
Ingredients
Dry Ingredients
- 250 g All Purpose Flour
- 50 g Almond Flour
- 8 g Baking Soda
- 3 g Salt
- 80 g Sugar
Wet Ingredients
- 150 g Sourdough Starter Can be active or discard
- Zest of 1 orange
- 1 Egg
- 220 g Milk
- 80 g Butter Melted
- 150 g Rasberries Frozen
Topping
- 20 g Raw Sugar
- 20 g Desiccated Coconut
Instructions
- Add all of the dry ingredients into a large mixing bowl and gently mix together so it's well combined.
- In a separate bowl, add all of the wet ingredients together (except the frozen raspberries) and stir vigorously to combine, ensuring that the egg is well beaten through the mixture.
- Now make a well in the centre of the dry ingredients and pour the wet ingredients into the centre. Gently combine them using a wooden spoon, being careful not to over mix - you don't want tough muffins!
- Now, gently fold through the frozen raspberries.
- Lightly oil a 12 hole muffin tin and divide the mixture evenly between the holes.Sprinkle a little sugar and coconut onto each muffin (this is optional).
- Bake muffins at 200C for 20 minutes - you'll know they're done when the sugar and coconut is crunchy and toasted and a skewer comes out clean from the centre of a muffin.
- Allow muffins to cool on a rack before being stored in an air tight container ... or just eat them warm (seriously you won't be able to resist!).
Nutrition
Calories: 143kcal Carbohydrates: 13g Protein: 2g Fat: 10g Saturated Fat: 5g Trans Fat: 1g Cholesterol: 30mg Sodium: 341mg Potassium: 41mg Fiber: 1g Sugar: 10g Vitamin A: 216IU Vitamin C: 1mg Calcium: 34mg Iron: 1mg
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