A great way to use up some extra sourdough discard you have, these sourdough corn muffins are fluffy, sweet, and so easy to make! Bake up a big batch of these on the weekend and enjoy them throughout the week!
– 1 cup Sourdough Starter Inactive– 1 cup Whole Milk– 2 Eggs– ½ cup Sugar– ½ cup Butter Melted– 1 cup Cornmeal– 1 cup All Purpose Flour– 2 teaspoon Baking Powder– ½ teaspoon Baking Soda
Whole milk, 2%, 1%, or Almond milk can be used in this recipe.
If you do not have sourdough starter on hand, replace the starter with Greek yogurt, sour cream, or Kefir.
Freeze extra muffins in a Ziploc bag for up to 3 months.