Sourdough Muffins

April 3, 2020

These super easy sourdough muffins are a perfect way to use up your sourdough discard. They are dense, flavorful and have just the right amout of sourdough tang! We love having these for breakfast and baking extra to have on hand for a snack. They are also super easy to adapt to whatever you have on hand! Feel free to toss in any seasonal fruits, chocolate chips, nuts, seeds, etc….to change things up a bit!

Ingredients:

1 cup whole wheat flour

1/2 tsp salt

1/4 cup sugar (I use coconut sugar)

1 cup active sourdough starter

1 flax egg or regular egg (we use flax)

1/4 cup oil or melted butter of your choice

1 tsp vanilla

1 cup of chocolate chips, blueberries, etc…..whatever you want to mix in!

Instructions:

  • Preheat oven to 425*
  • Grease your muffin pan or line with liners
  • Combine dry ingredients in one bowl
  • Combine wet ingredients and your mix ins in a seperate bowl
  • Add the dry ingredients to the wet ingreidents and mix until combined
  • Spoon into muffin pan and bake for 20 minutes or until a toothpick comes out clean

Mix In Ideas:

  • Chocolate chips (we really like mini chocolate chips)
  • Blueberries
  • Lemon zest and poppy seeds
  • Add 1/2 cup grated carrots, 1 tsp cinnamon and 1 tsp lemon zest for a carrot cake inspired muffin
  • 1/4 cup of oatmeal, some raisins and cinnamon
  • a blend of seeds and nuts
  • double chocolate – add 1/4 cup cocoa powder to the dry ingredients
  • diced apples with cinnamon and nutmeg
  • banana nut – dice up one banana, 1/2 cup walnuts and teaspoon of cinnamon
  • raspberries
  • toasted coconut
  • cranberries and cinnamon

To make a flax egg:

  • 1 tablespoon ground flaxseed
  • 2 1/2 tablespoons room temperature water
  • Allow to sit for 7-10 minutes – This recipe replces 1 egg. You would double this for 2 eggs, etc…..
  • If I am using flax eggs I do this before making the rest of my recipe so its had time to thicken up properly by time I am ready to add it to my recipe
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