Ingredients
Wet Ingredients
- 1 cup sourdough starter Make sure it's active and bubbly
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat flour for a heartier texture
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the sourdough starter, sugar, melted butter, egg, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 9g
Notes
Serve muffins warm or at room temperature. Pair with butter or honey and enjoy with coffee or tea. Store in an airtight container for up to three days or freeze for up to three months.
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