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Sourdough Strawberry Muffins
These sourdough strawberry muffins are a great way to use up your discard. The strawberries and slight tang the sourdough gives are such a lovely combination! These are lightly sweet muffin and are wonderful for breakfast or a quick snack.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
muffins
Calories:
170
kcal
Author:
Audrey
Cost:
$5
Equipment
Hand mixer
Mixing bowl
Muffin tin
Ingredients
1
cup
all purpose flour
½
cup
sugar
¼
cup
brown sugar
packed
½
teaspoon
salt
1
teaspoon
baking soda
1
cup
sourdough discard
you can also use fed or ripe starter
⅓
cup
vegetable oil
1
large egg
1
teaspoon
vanilla extract
1
cup
strawberries
diced with the stems removed
Instructions
Begin by preheating your oven to 350 degrees.
Next, in a large mixing bowl combine your dry ingredients. Stir well with a large spoon.
Add in your wet ingredients and mix well with a hand or stand mixer.
Stir in diced strawberries with a large spoon.
Pour into a lined cupcake tin. Fill each to ⅔s full. Bake for 25 to 30 minutes or until a toothpick comes out clean from the middle of a muffin.
Notes
Nutritional information is an estimate only.
Nutrition
Serving:
1
muffin
|
Calories:
170
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.04
g
|
Cholesterol:
14
mg
|
Sodium:
195
mg
|
Potassium:
41
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
21
IU
|
Vitamin C:
7
mg
|
Calcium:
10
mg
|
Iron:
1
mg