Sourdough is plenty in baking households these days. Discarding it regularly is a heartbreaking thing. But what to do with loads of them? Bake yummylicious muffins. Nothing is useless.
1 1/4 cups lain (all-purpose) flour (150g)
1 cup almond flour or ground almonds (not packed) (100g)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup granulated sugar (100g)
7 ounces sourdough discard (200g, 7/8 cup)
2 medium (US large) eggs
1/2 cup milk (125ml)
1/4 cup sunflower oil (60ml)
1/4 cup butter, melted and slightly cooled (60g)
1 teaspoon vanilla extract
5 ounces white chocolate, chopped (150g)
6 tablespoons cherry jam (plus extra for swirling in the tops of the muffins)
1/4 cup flaked almonds, for sprinkling on top of the muffins (20g)
Preheat the oven to 180°C (350°F). Line a muffin tin with 12 paper liners. In a medium mixing bowl, whisk together the plain flour, almond flour, baking powder, sea salt and granulated sugar. Set aside.
In a large mixing bowl, whisk together the sourdough discard, eggs and milk until smooth. Next, whisk in the sunflower oil, melted butter and vanilla until well combined.
Add the dry ingredients to the bowl with the wet ingredients. Fold in using a wooden spoon until just combined. Some streaks of flour left behind is good. Gently fold in the white chocolate and then dollop the cherry jam all over the batter. Fold again carefully until the jam is swirled through the batter. But make sure it is not mixed in so that the batter turns pink.
Divide the mixture between the muffin liners in your prepared tin. They should be almost full but not till top. Add a little extra jam on top of each muffin, about ¼ to ½ teaspoon. Carefully swirl the jam into the tops of the muffins using a toothpick or cocktail stick. Sprinkle with the flaked almonds.
Bake in the preheated oven for about 25 minutes until golden brown. An inserted cake tester should come out almost clean. Leave to cool in the muffin tin for 5 minutes. Then transfer to a cooling rack to cool completely.