These simple to make sourdough gingerbread muffins are full of everything that you love about gingerbread ... just in a muffin! And bonus they use sourdough discard!
Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter or use paper liners.
Mix the sourdough starter, 2 eggs, milk, molasses, vanilla extract and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
In a separate bowl mix together all purpose flour, spices, salt, baking powder and sugar.
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 15 minutes or until muffins are golden brown.
Serve warm, dusted with icing sugar or drizzled with a sugar glaze.