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Vegan sourdough discard muffins with rhubarb on a wooden board next to one muffin that is cut in half

Vegan sourdough discard muffins with rhubarb

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins

Equipment:

  • 1 Mixer
  • Muffin tin

Ingredients:

  • 50 g Ground flaxseed
  • 250 g Oat milk or soya milk
  • 140 g Coconut sugar
  • 140 g Vegan butter
  • 300 g Sourdough discard
  • 2 tsp Vanilla bean paste
  • 300 g Plain flour
  • 70 g Spelt flour
  • 80 g Polenta or corn meal
  • 1 tsp Salt
  • 2 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 300 g Rhubarb or another fruit, like blueberries

Instructions:

  • Heat your oven to 190 °C
  • Grease your muffin tins. If your tin isn't non-stick then consider using paper muffin cases
  • Mix the ground flaxseed and oat milk in a small bowl and set aside until the flaxseed has bloomed and the liquid has thickened
  • Meanwhile, cut the butter into cubes and cream it together with the sugar until it has formed a smooth buttery paste with a light golden colour. This should take a few minutes in a stand mixer, or about 5 minutes by hand
  • Keep the sugar butter mixture in the mixing bowl and whisk in the liquid flax egg mix, before mixing in the sourdough discard and vanilla. Whisk until it has emulsified (formed a uniform liquid)
  • Sieve the plain flour into a mixing bowl. Using a hand whisk (or fork), whisk in the spelt flour, polenta, baking powder, bicarbonate of soda, and salt until fully incorporated
  • Put your mixer on to a slow speed with the wet ingredients still inside the bowl and gradually spoon in the flour mix until it has fully incorporated. If you are doing this by hand, add a larger chunk of flour at a time
  • Cut your rhubarb into small chunks. Get a large spoon (metal works best) and fold the rhubarb into the batter until it is evenly dispersed
  • Evenly spoon the muffin mixture into your muffin tin and bake in the oven for 20 to 30 minutes
  • Remove the muffins from the oven once they are cooked through, you can check with a small metal skewer - if any mixture sticks to the skewer when poking it into a muffin then keep it in for another 5 minutes or so. The tops of the muffins should look a lovely golden brown colour

Notes

If you don't have any rhubarb then you can easily swap it for another fruit. I really enjoy using blueberries and raspberries