I continue to look for uses for sourdough starter discard. Today, I had 2 full cups in the fridge, so… muffins! Because these can get most of their rise from the baking powder and soda, you can use starter discards right from the fridge.
The recipe makes somewhere between 18-24 muffins, depending on how you fill them! You could also use it to make a couple of loaf pans of bread. These would also be good with the addition of a cup of raisins or dried cranberries. In fact, I have regret that I didn’t add raisins today.
- 1 cup vegan butter, at room temperature
- 1 cup brown sugar
- 2 egg replacers of your choice or 2 tablespoons of “Just Egg”
- 1/2 cup non-dairy milk
- 2 cups sourdough discard
- 3 cups flour
- 4 teaspoons baking powder
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 cups grated apples (grate more finely if you don’t want to see them)
- 1 cup chopped walnuts
Preheat oven to 350* and prepare muffin tins or pans.
Cream butter into sugar. Add egg replacer, sourdough discard, and milk and mix in gently.
In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt (full disclosure, I just did this all in one bowl today because I’m a rebel).
Gently fold in the apples, walnuts, and any other tasty bits like raisins or dried cranberry.
Bake for 22-25 minutes or until a tester or toothpick inserted into the center of a muffin in the center of the pan comes out clean. Allow to cool before removing from tins/pan.