First, I used my Mockmill Pro 200 to mill the grains into flour. Second, I put the butter on the stove to melt while I spent some time shredding the zucchinis, carrots and apples.
Next, I started working on my dry ingredients. I added my baking soda, salt, cinnamon, ginger and nutmeg into my flour and mixed it all together.
In a separate bowl, I started putting together my wet ingredients. I started with my eggs, honey, avocado oil and vanilla and mixed them together until fully incorporated.
Next, I took my dry ingredient bowl and added the melted butter, the wet ingredients, my sourdough discard, and mixed it all up. Then I added the whole thing into my bowl of shredded zucchini, carrots and apples.
And then, I added in my pecans and raisins.
Now that the mixture is ready, I preheated my oven to 325. I used avocado oil to spray my muffin pan. Then used my cookie scoop to fill up my muffin pan.
Once the oven got to the correct temperature, I placed the muffin pan in the oven to cook for the 35 minutes. When I took it out from the oven, I let it cool slightly and then enjoyed my warm, healthy, sourdough harvest muffin!
