Meal
Ingredient
Occasion
Sourdough Discard Raspberry Muffins
Total Time
38 min + fermentation
Prep Time
15 minutes
Cook Time
23 minutes
Rating
If you’re looking for fabulous sourdough discard recipes, look no further than these wholesome raspberry muffins. They’re made with whole grain, freshly milled einkorn flour making them satisfying and low-glycemic. These sourdough discard raspberry muffins are lightly sweetened with unrefined coconut sugar. Whip up the pre-batter before bed to allow the grain to break down overnight. Fermenting the grain makes these muffins even easier to digest and makes minerals and vitamins more bioavailable.
If you’re looking for fabulous sourdough discard recipes, look no further than these wholesome raspberry muffins. They’re made with whole grain, freshly milled einkorn flour making them satisfying and low-glycemic. These sourdough discard raspberry muffins are lightly sweetened with unrefined coconut sugar. Whip up the pre-batter before bed to allow the grain to break down overnight. Fermenting the grain makes these muffins even easier to digest and makes minerals and vitamins more bioavailable.
Directions
Step 1
Combine all pre-batter ingredients in a bowl using a danish dough whisk. Batter should be pretty thick. Cover with compostable cling wrap and let sit on the counter at room temperature to ferment overnight. If you’re using sprouted walnuts for the topping, add the raw walnuts to a bowl with warm water and a few pinches of salt. Let sit to soak overnight.
Step 2
In the morning, make the final batter. Preheat oven to 425℉. Add salt, baking soda, and coconut sugar to the pre-batter and combine well with your danish dough whisk. Stir in the frozen raspberries. Use a large cookie scoop or ¼ cup measuring cup to put the batter into a greased muffin pan.
Step 3
To create the topping, strain the water from the walnuts and rinse them. Chop walnuts on a cutting board into smaller pieces and then sprinkle overtop the muffins.
Step 4
Bake at 425℉ for 5 minutes, then turn temp down to 375℉ and bake for 18 more minutes. Remove from oven and when cool enough to touch, remove from the pan and let fully cool on a cooling rack.
Notes
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