Sourdough Morning Glory Muffin
Special Mornings with Morning Glory Muffins
A sourdough morning glory muffin can start your morning off with a surprising taste, is it a dessert or breakfast? Well you be the judge. I put half the sugar in for breakfast and burst it up for dessert. Sourdough morning glory muffins are very versatile. You can add pineapple and shredded coconut or take it out. Transform the muffin into a carrot cake muffin with the frosting on top for dessert!
Make sure you make the sourdough morning glory muffin is made the night before to get all the benefits of the sourdough. See why here Sourdough Starter
Step 1 the night before:
2 cups AP flour
1 cup sourdough starter
Step 2 Day of making the muffins:
1 cup softened butter or oil
1 cups sugar
1 1/2 teaspoons soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons vanilla
2 1/2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup drained crushed pineapple
1/2 cup shredded coconut
To fermented sourdough and flour starter mix the night before and allow to rise.
Preheat oven to 350 degrees.
The next morning in a mixing bowl combine the soft butter and sugar. Mix until creamy.
In the butter sugar bowl, add the eggs, carrots, walnuts, and vanilla and the sourdough mixture. Then add the baking soda, salt, cinnamon, ginger and nutmeg and blend well.
Prepare muffin tin by cutting sheets of parchment to fit the muffin tins. You can use cupcake liners also.
Fill the cups with a 2/3 full of the sourdough carrot batter. Top with muscovado sugar (or leave plain for frosting later) and bake.
Bake for 20 minutes, check to see the doneness of the cupcake before removing.
Cream Cheese Frosting for added goodness
8 ounce cream cheese
8 tablespoons soft butter
1/2 cup powdered sugar
2 teaspoons vanilla
Touch of milk if needed
Mix all ingredients until fluffy. You may need to have a touch of milk to mix the ingredients to a smooth icing. Remember it needs to be stiff to pipe on the cupcakes. Swirl with pipping on top of the muffins.