Sourdough Discard Apple Muffins
These sourdough discard apple muffins are a simple and easy way to use up your discard. These scrumptious muffins make a wonderful breakfast or snack!
Servings: 12 muffins
Calories: 173kcal
Cost: $5
Equipment
- Large mixing bowl
- Mixer
- Muffin tin
Ingredients
- 1 cup all purpose flour
- ½ cup sugar
- ¼ cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 cup sourdough discard
- ⅓ cup vegetable oil
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 cup diced apples with the peel removed
Instructions
- Begin by preheating your oven to 350 degrees.
- In a large mixing bowl combine your dry ingredients. Stir well with a large spoon.
- Next, add in your wet ingredients. Mix well with a hand or stand mixer until well combined.
- Add in your apple pieces. Stir in with a large spoon.
- Add to a muffin tin that has been lined with cupcake liners. Fill each until ⅔rds the way full. Do not over or under fill or they may not bake correctly.
- Bake for 25 to 30 minutes or until a toothpick comes out clean from the middle.
Notes
Nutritional information is an estimate only.
Do not overfill your muffin tins. Filling them too full will cause them to not bake properly.
Store any leftover muffins in an airtight container at room temperature. These muffins will be good for up to four days after baking. I personally think they taste best warm. I reheat these for a few seconds in the microwave before serving.
Nutrition
Serving: 1 muffin | Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 36mg | Fiber: 1g | Sugar: 14g | Vitamin A: 29IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 1mg