Description
Delicious muffins featuring tender rhubarb and a hint of warm spices, perfect for using sourdough discard.
Ingredients
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups sourdough starter
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 2 eggs, room temperature
- 2 tsp vanilla essence
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
- Whisk together the whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- Combine the sourdough starter, vegetable oil, sugar, brown sugar, eggs, and vanilla essence in another large bowl. Mix until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chopped rhubarb until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh rhubarb and avoid overmixing the batter.