Ingredients
Wet Ingredients
- 1 cup sourdough starter discard Room temperature
- 1/2 cup milk Can be whole or low-fat
- 1/4 cup vegetable oil For moisture
- 1 large egg Beaten
Dry Ingredients
- 1 cup all-purpose flour Sifted
- 1/2 teaspoon baking powder Ensure freshness
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup cooked and crumbled bacon Use thick-cut for better texture
- 1/2 cup sharp cheddar cheese, shredded Can substitute with other cheeses
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough starter, milk, vegetable oil, and egg. Whisk until smooth.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the bacon and cheddar cheese.
Baking
- Spoon the batter into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 300mgFiber: 1gSugar: 1g
Notes
Serve muffins with butter or cream cheese for extra richness. They pair well with fresh fruit or coffee. To keep fresh, store in an airtight container at room temperature for up to three days, or freeze wrapped individually for up to three months.
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