Sourdough Cornbread Muffins
Simple sourdough cornbread muffins that can be eaten plain with a pat of butter or a drizzle of maple syrup or served as a hearty side to your favorite comfort food.
Equipment
- Mixing Bowl
- Digital Scales
- 12 Hole Muffin Tin
Ingredients
Wet Ingredients
- 200 g Sourdough Starter Discard or Active Starter
- 2 Eggs
- 30 g Vegetable Oil
- 100 g Buttermilk or milk or sour cream
- 40 g Honey
- 5 g Vanilla Extract
Dry Ingredients
- 100 g All Purpose Flour
- 150 g Cornmeal
- 10 g Baking Powder (2 tsp)
- 8 g Salt
- 30 g Sugar
Instructions
- Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.
- Mix together all of the wet ingredients. Whisk them together until they are well combined.
- In a separate bowl, mix together all of the dry ingredients.
- Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
- Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full).
- Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.
Nutrition
Serving: 54g Calories: 131kcal Carbohydrates: 25g Protein: 4g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 1g Trans Fat: 0.003g Cholesterol: 28mg Sodium: 367mg Potassium: 73mg Fiber: 2g Sugar: 6g Vitamin A: 53IU Vitamin C: 0.02mg Calcium: 65mg Iron: 1mg
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