Mama Lyd Sourdough

It’s no secret that kids absolutely love mini muffins, and to be honest, so do I!

But they are SO pricey, so I think we can do better. And even better, we can make any flavor we want.

This recipe uses sourdough discard, and its the perfect way to use up excess discard you have in the fridge, and adds beneficial probiotics and prebiotics from fermentation, making baked goods easier to digest, potentially lowering their glycemic index, and improving gut health.

Funfetti Sourdough Discard Mini Muffins

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Ingredients Method

Ingredients

  

• 220 g sourdough discard
• 2 eggs
• 8 Tbsp melted butter
• 1/2 C milk
• 1/2 TBSP vanilla
• 1 cup sugar
• 2 cups all purpose unbleached flour
• 1 1/2 tsp cinnamon
• 11/4 tsp baking soda
• 1/2 tsp salt

Mix In Options

• Mini Chocolate chips
• Blueberries
• Sprinkles + almond extract
• Lemon extract and poppyseeds
• Cranberries + Orange zest + white chocolate chips
• BANANA NUT – Replace 1 egg with 1 mashed banana + add nuts
• CHOCOLATE- Substitute 1/4 flour with 1/4c cocoa powder for chocolate + can also add mini chocolate chips

Method

 

1. Preheat oven to 350°
2. In a large bowl combine discard, eggs, melted butter, milk, vanilla, and sugar.
3. In a smaller bowl combine flour, cinnamon, baking soda, and salt.
4. Mix dry ingredients with wet ingredients in large bowl until just combined, **do not over mix.
5. Fold your mix ins into the batter, do not over mix.
6. Spray mini muffin pan
7. Fill mini muffin 3/4 full
8. Bake for 15min or until toothpick comes out clean
9. Store in an airtight container for up to a week!