Blueberry Sourdough Discard Muffins!
My one year old loves these muffins, they aren’t overly sweet and pretty dang easy to make.
INGREDIENTS-
2c All Purpose Flour
3/4c Granulated Sugar
1 Tbs Baking Powder
1/2ts Salt
1 1/2c Frozen or Fresh Blueberries
2 Large eggs at Room Temperature
1/2c Plain Greek Yogurt
1/2c Olive Oil
1 1/2ts Vanilla
1/2 c Sourdough Discard
RECIPE-
1. Preheat oven to 425°F & line muffin pan with liners or parchment paper.
2. In a large bowl whisk together dry ingredients. (Flour, Sugar, Baking Powder, Salt)
3. Toss blueberries to dry ingredients & set aside.
4. In a medium bowl, add wet ingredients. (Eggs, Greek yogurt, Olive Oil, Vanilla, sourdough Discard)
5. Gently fold dry ingredients into wet ingredients just until flour streaks disappear.
6. Fill muffin liners 3/4 full with batter.
7. Bake Muffins at 425°F for 6 Minutes and then reduce the temperature to 375°F and continue baking for 10-13 minutes until a toothpick comes out clean.
SUBSTITUTIONS-
Olive Oil for any other Natural oil
Honey for Sugar
Greek Yogurt for Sour cream
You can substitute for a different berry or even a combination of berries.
Add chocolate chips instead of berries
Add white chocolate chips w/ berries
** NOTES-
Cooking times may vary. (Some ovens cook faster or slower)
#blueberrymuffins #sourdoughdiscard
#sourdoughstarter #sourdough #homemade #diy #momlife #recipesforbreakfast
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