I don't have sugar. They are tangy rounds of fermented dough with just enough nooks and crannies to hide butter and jam in. To make your overnight sponge: combine discard with flour and milk. This post contains affiliate links. Once the two are thoroughly combined, cover the dough with plastic wrap ensuring that none of it is … I never would have guessed that you could make muffins from a sourdough starter, but I am so glad that I did!! I thought these tasted great! Be sure to check out the recipe index where you can browse recipes by meal type and category! Read more about how to have your children help you in the kitchen. All in all, I was really impressed with these muffins and will be making them a lot! You will barely have enough batter to fill all 12 muffins about ¾ full. Read more about how to have your children help you in the kitchen. But if you have lots of discard to use up, you can use the discard instead (as long as it’s not too old, up to a week is ok). I find they have to bake a bit longer, but they're much easier to get baked things off of! Hi Kristin! Clean up was a breeze! 1/4 cup sugar between 12 muffins is just the right amount. Second, they’re the perfect way to put your excess sourdough starter/discard to good use! Just wanted to comment that the dough was quite a bit thicker than a normal muffin batter but they still turned out amazing. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Grease muffin tin wells or line with paper liners. In these blueberry muffins, the sourdough starter just gives a slightly sourdough taste to the recipe, so there is no need for any fermentation or rising time. You don’t even need to thaw them, just toss them in the flour to coat and add them in. Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way. Anything else I could add instead? Use up that sourdough discard with this recipe for delicious, homemade whole wheat sourdough English muffins! I did use muffin liners. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book. I sprayed the heck out of my pan with baking spray and used paper muffin liners. Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in. Stir well to combine, and … Don’t let that sourdough discard go to waste: make a batch of these delicious almond sourdough muffins! Thank you!!!!!! For the pie I do recommend adding a cup and a half of berries, and perhaps a tiny bit less butter in the topping. Once you’ve cut them out, you can put the tray in the fridge for up to 24 hours. Pour wet ingredients into dry ingredients … Food tastes better when its shared with the ones you love! Using a biscuit cutter (or glass or plastic tumbler) gently cut out rounds of your dough and place them on a baking sheet lined with parchment paper and dusted with corn meal. Click to Tweet. Yesterday I made it like this again for my sister's birthday party and the whole family loved it. Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method. This will help them not all sink to the bottom of the muffins. You'll notice that your dough is now risen in the bowl and ready to be made into English Muffins. Great recipe! Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk. If you are using discard straight from the fridge, make sure you bring it to room temperature before hand. Hello! Baked in convection oven @ 425 for 20 minutes. Gently press your dough into a rectangle using your hands. They look fantastic! You’re using 100% sourdough discard (which is sourdough starter that’s been fed within 6-12 hours prior to baking) plus mix-ins for this recipe. Just throw it into the batter unfed and let it work its sourdough … This recipe is perfect for beginner sourdough bakers because it is so easy! Keeping sourdough means feeding it regularly, and you always have to discard some of the sourdough when you feed it. And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it! These sourdough banana muffins do that in two ways. Turn them over once you see the dough bubbling. Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself. Wet your hands and gently shape your dough into a rough ball by performing a set of stretch and folds. It’s so easy to incorporate sourdough starter into muffin recipes. I enjoy working out the ratios and seeing what difference the sourdough discard makes in a recipe. Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and confident in their own abilities. And if you are on Instagram, tag @thegingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Hooray, more sourdough discard recipes! You bet! Keep going until you can't cut any more. If you are looking to make these a little healthier than they are, I would leave off the sugar coating on top. You can use frozen blueberies in place of fresh here, or even another kind of fruit. I wonder if a little Pam on the top of the pan would have helped with cleanup. First, they use up brown bananas that are languishing on your counter. But they turned out great. You can use strawberries, blackberries or raspberries. I definitely will make these again. For the full recipe and directions, please scroll down to the recipe card below. So easy to make and a great use of the starter discard. This overnight recipe is so easy, even the kids can do it! Just let it come to room temp before you roll it out. Dust your work surface with corn meal and then ease your dough out of the bowl. Simply add the sourdough starter to the wet ingredients and combine! This sourdough muffin recipe is great because it helps them to practice their whisking and stirring. Thanks for the recipe! A medium bowl, combine the flour mixture to the wet ingredients and combine crisp batter not sure that. S Guide banana muffins do that in the fridge topping and felt pretty about. Bake but they still turned out and repeat until you 've got the sourdough *! That you could make muffins with active, fed sourdough starter discard 24 hours to ferment for to... 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