Low Fat Sour Dough Discard Muffins

 

I have been working on a sour dough discard "master muffin" recipe.  The recipe is for the muffin, you can add whatever flavorings you would like.  In this picture are lemon blueberry and carrot.   I also did banana.   Here is the basic recipe.   

1/4 C sour dough discard 

1/4 C non fat Greek yogurt - vanilla

1/2 C (sugar - brown, maple, granulated)

1 t vanilla

1 egg 

1 t baking soda

1 t (spice if needed - cinnamon)

1/2 t salt

1 1/2 C flour

1 C (blueberries, banana (2), carrots - etc.)

I did sprinkle tops with sugar before baking.  

Bake 350 for 18-20 min.  Makes a dozen

For the lemon blueberry ones, I added the zest and juice of 2 lemons.  I didn't add any vanilla.  

I put in 1 C flour to batter and the other 1/2 C in blueberries to coat them with the flour so they didn't sink 

The carrot ones

It looks dry, but it works - carrots are moist when baking

I used brown sugar in batter, so topping was brown sugar and cinnamon

Banana ones:

This is something to do if you don't want to toss the discard.  Mix in 1 bowl, by hand, ready in 30 minutes.  You are only limited by your imagination to flavors.  I want to do a maple raisin spice next.  

I also like the bubbles in the muffin, thanks to the sour dough.  

I enjoy making up my own recipes - just don't ask how many muffins the chickens had...ahaha...until I came up with my final recipe.  

Blessings from Ringle, Wisconsin.