These muffins are made of sourdough discard. The combination of the sourness of the discard, the sour-sweetness of the berries and the fresh acidity of the lemon make this a deliciously fresh and summery recipe. Little sugar is added to this recipe, and relative to other muffin recipes, little butter. That is why I see this as a healthier version of the muffin, while it does not sacrifice flavour!
Where do you get your discard?
Normally I keep 25 grams of sourdough discard which I refresh every week. When I refresh it, I take some of the desem out of my jar to feed it, the rest I put in a jar in the fridge. When this jar is full I use it in my discard recipes. It is then very inactive, but still working. Make sure it doesn’t smell like ammonia, otherwise it is no longer good.
Ingrediënten
Equipment
Method
- Preheat the oven to 220 degrees Celsius and prepare a muffin tin with 12 muffin cups.
- Mix all the dry ingredients together in a mixing bowl with a fork. And mix all wet ingredients together in a separate bowl with a whisk.
- Add the wet mixture to the dry mixture and stir with the spatula. Make sure all the flour is incorporated, but try to mix as little as possible. Add the berries and gently spoon them into the batter.
- Divide the batter over the 12 cups and bake in the oven for 20/30 minutes until golden. Check if they are ready with a wooden skewer. Is the skewer clean? Then they are ready. Is there a lot of wet batter clinging on? Then put them in the oven for another 5 minutes. Leave them to cool on a wire rack, and enjoy!