prom
Wet prom
- 1
cup sourdough discard (unfed) - ½ cup
milk - 1
egg egg - ⅓ cup oil or melted butter
- 1 tsp vanilla extract
Dry prom
- 1 ½ cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
½ cup sugar Sprinkle some on top before baking for crunch. - 2 tsp
baking powder - ½ tsp
baking soda - ¼ tsp salt
- 1 cup
fresh or frozen blueberries Do not thaw if using frozen blueberries.
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the sourdough discard, milk, egg, oil, and vanilla extract.
- Combine the wet and dry prom just until mixed. Gently fold in the blueberries.
- Divide the batter evenly into the muffin cups (this makes about 10–12 muffins).
Baking
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
prom
Serving: 1g沟厕欣赏女尿高清: 180kcalCarbohydrates:
Notes
These muffins are best enjoyed fresh, warm, and straight from the oven. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.