Raspberry Macadamia White Chocolate Muffins

Step 1

Before bed, place the starter (discard), milk and both flours in a glass or ceramic mixing bowl and combine. Cover with a plate and leave in a warm cupboard overnight.

Step 2

Preheat your oven to 200°C/ 390°F (fan-forced). Line a 12 hole muffin pan with patty cases.

Step 3

In the morning, sprinkle the bicarb and baking powder over the batter.

Step 4

In a large jug combine the melted butter, rice malt or honey, eggs, vanilla and sea salt whisking to combine.

Step 5

Fold into the fermented batter until almost combined.

Step 6

Add the raspberries, macadamia nuts and chocolate chips and fold until just combined.

Step 7

Divide between the patty cases and bake for 15-20 minutes until risen and golden brown (a skewer inserted in the middle will come out clean).

Step 8

Note – the older the discard, the more sour they will be. Also the longer the overnight ferment, the more the sourdough flavour will come through in the muffins.

Step 9

Snap freeze and store in an airtight container in the fridge or freezer.

Step 10

Although not as digestible, if you're in a hurry or forgot to mix your starter culture with the milk and flours the night before, you can still make these! Follow the Night Before step, and sit for as long as you can, for example a few hours, then continue with Baking Day instructions.