Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup milk (room temperature)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon butter (melted, for greasing)
- Cornmeal (for dusting)
Instructions
- Measure 1 cup of sourdough discard into a large mixing bowl.
- Add 2 cups of flour, 1/2 cup of milk, 2 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Mix until the dough forms.
- Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
- Divide the dough into rounds, dust a preheated griddle with cornmeal, and cook each muffin for 5-7 minutes on each side until golden brown.
Notes
- Store muffins in an airtight container for up to 2 days or freeze for up to 3 months.
- Reheat the muffins in a toaster for a crispy finish.
- These muffins can be topped with butter, jam, or used as a base for breakfast sandwiches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
