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.

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 143kcal

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