Description
Delicious English muffins made with sourdough discard, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup warm milk (around 100°F/38°C)
- 2 tablespoons melted butter
Instructions
- Combine the sourdough discard, all-purpose flour, sugar, salt, and baking soda in a large mixing bowl.
- Warm the milk and melt the butter in another bowl.
- Pour the warm milk and melted butter into the dry ingredients and stir until just combined.
- Cover the bowl with a cloth and let the batter rest for about 30 minutes.
- Preheat a griddle or non-stick skillet over medium heat.
- Grease the skillet lightly and pour 1/4 cup of batter for each muffin.
- Cook for about 5-7 minutes on one side until golden brown.
- Flip and cook for another 5 minutes on the other side.
- Remove from the skillet and allow to cool slightly before serving. Enjoy warm with butter.
Notes
These muffins are versatile; try adding herbs, cheese, or sweeteners like honey for variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: sourdough, english muffins, breakfast, easy recipes, sourdough discard