Easy Sourdough Discard Muffins Recipe | Quick Breakfast Ideas

Ingredients:

• 1 cup sourdough starter discard
• 1/2 cup milk
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• Optional add-ins: 1 cup fresh berries, chocolate chips, or nuts

Preparation Steps:

1. Preheat Oven and Prepare Pan: Start by heating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly.
2. Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, milk, oil (or melted butter), egg, and sugar until smooth.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
4. Add Dry to Wet: Gradually add the dry ingredients to the wet, stirring until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Fold in Add-Ins: If using any add-ins like berries or chocolate chips, gently fold them into the batter now.
6. Fill and Bake: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cooking Tips:

• Sourdough Consistency: The texture of your discard can affect the batter; adjust the amount of milk or flour slightly if the batter seems too thick or too runny.
• Flavor Variations: Experiment with different spices like cinnamon or nutmeg to complement your chosen add-ins.
• Storage: These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.