Microbe Slayer Sourdough Cornbread Muffins
In this Recipe
Ingredients
- AP flour (or 1:1 gluten free flour) 120 g
- Cornmeal 120 g
- Baking powder 2 tsp
- Baking soda ½ tsp
- Salt ½ tsp
- Eggs 2
- Honey 85 g
- Optional for slightly sweeter muffins: 35 g coconut sugar. (Omit if pairing with something more savory like chili.)
- Buttermilk 225 g
- Avocado oil 50 g
- Sourdough discard 120 g
- Optional mix-ins: frozen berries, nuts, chocolate chips,
Steps
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1
Combine all dry ingredients (flour, cornmeal, baking powder, baking soda, salt) in a large bowl and whisk to combine.
-
2
In a separate bowl whisk together all wet ingredients (eggs, honey, oil, sourdough discard)
-
3
Pour wet ingredients into dry and mix just until combined and there are no visible clumps.
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4
If mixing in nuts or chocolate chips, stir in now. If adding frozen berries, see step 8.
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5
Let the batter rest while oven preheats to 400ºF
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6
Line a muffin tin with parchment liners or grease well
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7
Fill muffin containers about ¾ of way full.
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8
If adding frozen berries, drop in 3-4 berries to batter-filled muffin cups.
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9
Bake for 12-15 minutes or until muffin tops are golden brown.
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10
Remove from oven and let cool.
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