Sourdough Morning Glory Muffins

Perfect use for your sourdough starter discard. Thanks for listening, and happy baking! Recipe at the end. Enjoy! Please subscribe and share this podcast with another bread head.   To see our Utube video of making Pumpkin Swirl, please go here https://youtu.be/5aheh5VSC8w For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  SOURDOUGH MORNING GLORY MUFFINS                                                SMALL (6)            MEDIUM (12)                     1.     MIX DRY INGREDIENTS AND SET ASIDE.   PASTRY FLOUR                       1 CUP                         2 CUPS      GOLD FLOUR                            1 CUP                         2 CUPS      SALT                                            ½ TSP                         1 TSP        CINNAMON                               1 tsp                           2 tsp BAKING SODA                          ½ TSP                         3/4 TBSP      BAKING POWDER                   ½ TBSP                      1 TBSP     2.     ADD REMAINING INGREDIENTS TO THE DRIES AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE MUFFINS WILL BE TOUGH.   BUTTERMILK                           1 CUP                         2 ¼ CUPS                    sourdough starter                 ½ CUP                        1 CUP       EGGS                                           2                                  3   3.     ADD THE WALNUTS, CARROTS, CRANBERRIES CUT UP DATES OR APRICOTS AND MIX JUST UNTIL COMBINED.   DATES OR APRICOTS             1/2 C                           1  CUP CRANBERRIES                         1/2 C                           1  CUP walnuts                                      ½ c                              1 CUP carrots  (OPTIONAL)            ¼ c                              ½ CUP             4.     USING AN ICE CREAM SCOOP, DISH THE BATTER INTO WELL-SPRAYED MUFFIN TINS.   5.   BAKE AT 350° FOR 30 MINUTES.   HONEY                                       ½ CUP                        3/4 CUP                                                     

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