Sourdough Muffins with Fruit
American

Sourdough Muffins with Fruit

Sourdough Muffins with Fruit have a cornmeal base and are sweetened with maple syrup.

By Chef Laura Bonicelli

muffinsourdough

Prep Time

15 min

Cook Time

20 min

Total Time

40 min

Servings

12 muffins

Ingredients

  • 1 cupall-purpose flour
  • 1 cupcornmeal or polenta
  • 3/4 teaspoonKosher salt
  • 1 teaspoonbaking soda
  • 1 teaspoonground cinnamon
  • 1/2 teaspoonground nutmeg
  • 1 cup sourdough discard (227 grams - can use fed starter)
  • 1/4 cupbuttermilk
  • 1 large egg
  • 1/4 cupcanola oil (or melted butter)
  • 1/2 cupreal maple syrup
  • 2 cupsfresh berries of your choice (frozen can be used )
  • sparkle sugar for topping

Instructions

  1. 1

    Preheat oven to 425º F. Grease a 12-cup muffin pan.

  2. 2

    Combine the dry ingredients in a medium-sized mixing bowl.

  3. 3

    In a separate bowl, combine the starter, buttermilk, egg, oil, and syrup. Stir the wet ingredients into the dry ingredients until just combined.

  4. 4

    Fold in the fruit until evenly distributed. Do not overmix.

  5. 5

    Fill the muffin tins to 2/3 full and sprinkle with the sparkle sugar.

  6. 6

    Bake the muffins for 20 minutes, until puffed, browned, and firm to the touch. Cool for 5 minutes and remove from the tin to a rack.

Nutrition (per serving)

205

Calories

4g

Protein

33g

Carbs

6g

Fat

3g

Fiber

249mg

Sodium