Ingredients

• 1 cup brown rice sourdough starter
• 1/2 cup milk or cultured milk
• 1/2 cup each sorghum flour, brown rice, and buckwheat flour
• 2 eggs
• 1/3 cup honey
• 1/3 cup melted butter
• 1 cup (packed) fresh shredded carrots
• Zest of 1 orange
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1-1/2 tsp. cinnamon
• 1/4 cup walnuts (optional)
• 1/4 cup raisins (optional)

Directions

1. In a medium bowl, mix sourdough starter, milk, and flours until combined into a stiff dough. Cover and allow to sour 6 to 12 hours, or overnight.
2. When ready to bake, preheat oven to 400°F. In a small bowl, beat the eggs and whisk in honey and melted butter. Stir in carrot shreds and orange zest.
3. Sprinkle the baking powder, baking soda, salt, and cinnamon over the soured dough. Pour the egg-honey mixture over this and mix in gently.
4. Add the walnuts and raisins and finish mixing everything together until well combined.
5. Scoop the muffin batter into prepared muffin cups, buttered or papered. Fill them almost entirely full, dividing the batter among a dozen cups.
6. Place muffin pan in the oven and bake for 20 minutes, or until the tops are set and a knife inserted into a muffin comes out clean. Remove and allow to cool for at least 15 minutes before serving.

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