Description
Delicious and easy-to-make muffins using your sourdough discard, perfect for reducing waste while enjoying a tasty treat.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg (or substitute with mashed banana or applesauce)
- 1 cup all-purpose flour (or half whole wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: berries, nuts, or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the sourdough discard, sugar, oil, and egg until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- If using, fold in optional ingredients like berries or nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 3 days or freeze for longer storage. You can reheat in the microwave for a delicious snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg