Healthy Sourdough Discard Breakfast Muffins Recipe

This is a stack of sourdough breakfast muffins on a wire rack.

Healthy Sourdough Discard Breakfast Muffins Recipe

The perfect start to the day, these sourdough breakfast muffins are high in protein, fiber, and nutrients! Incredibly delicious, your entire family will love these!

Course Breakfast

Cuisine American

Keyword Healthy Breakfast Ideas, Healthy Muffin Recipe, Sourdough, sourdough breakfast, Sourdough Discard, Sourdough Starter

Prep Time 5

Cook Time 18

Total Time 23

Servings muffins

Calories 158kcal

Author Mary Rose

Equipment

12 cup muffin tin

Ingredients

4 Eggs
1/2 cup Sourdough Starter or Discard
1/2 cup Milk
1/4 cup Olive Oil
1 Onion, finely chopped
1-2 Jalapenos, finely chopped
1 cup Flour I use Freshly Milled Einkorn
1 cup Shredded Cheese
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Dried Sage
1 tsp Garlic Powder

Instructions

Preheat the oven to 400 degrees F.
In a large bowl, add the eggs, oil, milk, and starter. Mix until well combined.
In a separate bowl, mix together the flour, salt, baking soda, baking powder, sage, and garlic.
Finely chop 1 small onion and 1-2 jalapenos. (I used pickled jalapenos)
Add dry ingredients to the wet ingredients and mix until no dry flour remains.
Fold in the chopped veggies.
Prepare a 12 cup muffin tin by spraying with oil or lining with paper liners.
Scoop muffin batter into pan until cups are 3/4 full.
Bake in preheated oven for 18 minutes.
Cool completely on a wire rack before storing.

Notes

Store in an airtight container in the fridge for 3-4 days.

Nutrition