Ingredients
- 1 cups whole wheat flour
- 1 cup all purpose
- 2 tablespoons starch (potato, corn, or tapioca)
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup apples, chopped
- 1 cup shredded carrots
- 1/2 cup grass-fed butter, room temperature soft
- 1/2 cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
Icing Drizzle
- 1/3 cup powdered sugar
- 2–3 teaspoons whole milk
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- Chop/mince the apples and carrots.
- In a medium-large mixing bowl, combine the flour, starch, sugar, cinnamon, baking soda, baking powder, salt, apples and carrots.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow to cool completely.
- Optional—add icing: Add the milk 1 teaspoon at a time to the powdered sugar, keeping the icing super thick but able to be drizzled.
