Sourdough Apple Oat Muffins
Sourdough Apple Oat Muffins make a wholesome addition to your normal breakfast rotation. Lightly spiced, packed with apples and the hearty goodness of oats, they’re a delicious way to stay full until lunch. These muffins also make a cosy companion to a cup of tea or coffee on a crisp autumn afternoon. Why not give them a try this season?
Ingredients
- 100 g sourdough starter discard or active
- 2 eggs
- 1 tsp vanilla extract
- 100 g oats
- 150 g all purpose plain flour
- 200 g granulated cane sugar
- 125 g neutral flavoured oil I like to use avocado oil
- 60 g milk
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 4 small apples or 2 large apples, grated
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp all spice
Instructions
- Preheat your oven to 180°C.
- Place muffin cases in a muffin tin, or place a silicone muffin tin on a baking tray.
- Grate your apples. I buy organic apples which mean that I can leave the skin on - this adds a lot of extra vitamins to the muffins!
- Next, mix all of your ingredients together in a bowl. This is very easy to do by hand as the muffin batter is very liquid. I like to mix all of the batter ingredients together first and then add the apples at the end.
- If you would like to ferment your batter over night in order for it to be easier to digest, I suggest that you mix all of the ingredients together EXCEPT for the baking powder and apples. Leave it to ferment in the fridge for at least 6 hours. When you are ready to bake your muffins, remove the mixture from the fridge and add the freshly grated apples and baking powder, making sure to mix in the baking powder really well so that it is evenly distributed.
- Using a large cookie scoop, fill your muffin cases to about 3/4. Bake in the oven for 25 minutes or until a skewer comes out clean when you prick the muffin.
- Serve warm or cold for breakfast, as a dessert with some whipped cream or ice cream, or for a mid-afternoon snack with a hot drink. These muffins are delicious any time of day!