Wednesday, September 30, 2020

Sourdough Discard Banana Muffins

Slowly, but surely, I am converting my old recipes into new ones using my Sourdough Starter.  

Fall has arrived and I love to bake when the weather cools off.  Today, I had some ripe bananas and thought these muffins would be a great way to use them and also some of my sourdough discard.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 – 2 large bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg, beaten
  • 1/2 sourdough starter discard
  • 1/4 cup milk
  • Optional:  1/2 cup applesauce, chopped nuts

Preheat oven to 350 degrees F. Butter muffin pan or use paper liners.

Mix bananas, sugar, egg, milk and sourdough discard in a large bowl. 

Fold in flour, baking powder, baking soda, salt and cinnamon and mix until smooth. Scoop into muffin pans.

Bake 25 - 30 minutes until golden brown and toothpick inserted comes out clean.

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