Sourdough Discard Gingerbread Muffins
A warm and cozy holiday recipe that uses up your sourdough discard
Ingredients
Wet Ingredients
- 226 Grams Sourdough Starter, Fed, Unfed, or Discard (1 Cup)
- 56 Grams Butter (1/4 Cup)
- 70 Grams Molasses (1/4 Cup)
- 60 Grams Milk (1/4 Cup)
- 1 Large Egg
Dry Ingredients
- 180 Grams All-Purpose Flour (1 1/2 Cups)
- 150 Grams Brown Sugar (3/4 Cup)
- 1 Grams Allspice (1/2 Teaspoon)
- .5 Grams Ground Cloves (1/4 Teaspoon)
- 7 Grams Ground Cinnamon (2 1/2 Teaspoons)
- 2 Grams Ground Ginger (3/4 Teaspoon)
- 2 Grams Ground Nutmeg (1/2 Teaspoon)
- 3 Grams Salt (1/2 Teaspoon)
- 1 Grams Baking Soda (1/4 Teaspoon)
- 5 Grams Baking Powder (1 Teaspoon)
Optional
- 60 Grams Confectioner's Sugar, Powdered Sugar For Dusting
Instructions
- Preheat the oven to 400° Fahrenheit (204° Celsius).
- In a small mixing bowl, combine the wet ingredients and set aside.
- In a medium mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients to the dry and stir until just combined.
- Divide the batter into 12 muffin cups in a lightly greased muffin tin, filling each cup about 2/3 of the way to allow for expansion.
- Bake for 20 minutes.
- Insert a toothpick and if it comes out clean, it's done!
- Dust with confectioner's sugar and enjoy!
Notes
Avoid overmixing these muffins or they will be dense rather than fluffy.