I jumped on the sourdough bandwagon about a year and a half ago. It had been something on my "baking bucket list" that intimidated me. I dove in with the help of Leann over at Lion's Bread and have loved it ever since. I've made plenty of mistakes. I've had bread that didn't rise as much as I would like. Bread that was really tough to cut. It all tasted great though and I think homemade bread is food for the soul. No carbs is not an option for me.
Once I had my sourdough up to strength for baking, I began to look for and think about recipes that would use the starter discard. I love these sourdough waffles over on Girl Versus Dough. I often double the batch and keep some in the fridge for breakfasts throughout the week. Also, this pizza crust on Little Spoon Farm is to die for. It takes a little bit more time and effort than a conventional pizza crust but the charring on the cast iron skillet kicks this up to serious restaurant quality. I'm itching for fresh basil and tomato season around here to use with this recipe.
This mini muffin recipe has a subtle sourdough flavor from the discard, the recipe comes together in minutes and it's lightly sweet. My kids went through them so fast that I had to bump up my photo shoot of them because they were disappearing. The mini muffin size is also perfect for toddlers and our almost one year old loves them served broken up into pieces. Here's what you'll need:
(makes approximately 28-30 mini muffins)
-approx. 1/2 cup sourdough starter discard
-1 tsp vanilla extract
-1/2 cup olive oil
-1/2 cup milk
-1/2 cup sugar
-1 1/2 cups whole wheat flour
-1 tsp baking powder
-1/2 tsp salt
-1- 1 1/2 cups fresh or frozen berries
Prepare a mini muffin tin with non stick cooking spray and pre-heat the oven to 350 degrees. In a large bowl, add your starter discard, eggs, vanilla, oil and milk, Mix together. Add the sugar and combine. Add in your flour, baking powder, flour and salt. Lightly stir together the dry ingredients on top of the wet ingredients and then completely combine the batter. Fold in the berries.
Fill the wells of the mini muffin tin approximately 3/4 full. Bake for 16-18 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for 5-10 minutes and then transfer to a wire cooling rack. Store in an airtight container once completely cooled. Enjoy!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.