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.
Servings 12 Muffins
Calories 131kcal
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
