Vegan Chai Sourdough Muffins
Warm, spicy, and a great way to use up sourdough discard
Ingredients
- 1 1/2 cup all-purpose flour (180g)
- 2/3 cup brown sugar (130g)
- 1 tbsp baking powder (14g)
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup sourdough discard (120 g)
- 1/2 cup neutral oil of choice (120 ml)
- 1/4 cup applesauce unsweetened
- 2 tbsp maple syrup
- 1/3 cup plant-based milk (80 ml)
Instructions
- Preheat oven to 425°F. Lightly grease 10 cups of a 12-muffin tin with nonstick spray or add liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and spices.
- In a separate smaller bowl, whisk together the wet ingredients: discard, oil, applesauce, maple syrup, and plant-based milk.
- Pour the wet ingredients into the dry, and gently stir with a spatula until just combined. The batter will be thick.
- Fill the 10 muffin cups with the batter. It should just fit with the cups fairly full.
- Bake at 425°F for 10 minutes, turn the heat down to 350°F and then cook for 5 more minutes or until a toothpick comes out clean.
Notes
- Sourdough discard can be used directly out of the fridge.
- I’ve used both extra-light flavored olive oil and canola oil successfully.
- I’ve used both unsweetened plain soy and Ripple milk successfully. I’m sure almond, cashew, or oat milk would work well.