Description

Bright and tangy sourdough muffins bursting with fresh strawberries and zesty lemon. These light, fluffy muffins combine the probiotic benefits of sourdough starter with natural sweeteners for a healthy breakfast or snack.

Ingredients

Scale

1 cup active sourdough starter or discard

1 cup fresh strawberries, chopped

2 tablespoons lemon juice

1 teaspoon lemon zest

1.5 cups whole wheat flour

1 teaspoon baking powder

0.5 teaspoon baking soda

0.25 teaspoon salt

0.33 cup honey or maple syrup

0.25 cup olive oil or melted coconut oil

1 large egg

0.5 cup milk or dairy-free alternative

1 teaspoon vanilla extract

0.25 cup optional chopped nuts or seeds

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease.

2. In a large bowl whisk sourdough starter, egg, milk, honey or maple syrup, oil, lemon juice and vanilla until smooth.

3. In another bowl sift together flour, baking powder, baking soda, salt and lemon zest.

4. Gradually fold dry ingredients into wet ingredients until just combined, avoiding overmixing.

5. Toss chopped strawberries in a teaspoon of flour, then gently fold into the batter.

6. Spoon batter into muffin cups, filling each three quarters full, then rest for 10–15 minutes.

7. Bake for 20–23 minutes until tops are golden and a toothpick comes out clean.

8. Cool in pan for 5 minutes, then transfer to a wire rack and enjoy warm or store when fully cooled.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: breakfast
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 15
Sodium: 200
Fat: 8
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 25
Fiber: 3
Protein: 4
Cholesterol: 25

Keywords: strawberry, lemonade, sourdough, muffins, healthy, brunch, breakfast, fresh, fluffy, starter