Monday, June 29, 2020

Sourdough Cornbread Muffins #MuffinMonday

These cornbread muffins are lighter and fluffier than regular corn muffins with the wonderful tang of sourdough.


It's how I'm celebrating Muffin Monday this month.......
Let's see how the others are celebrating:
Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I made up these muffins to serve with some Red Beans and Rice that I made in the Instant Pot.  I will be sharing that recipe with you next month.


So make sure you pin this recipe because it was the perfect partner for those Red Beans and Rice that you are going to want to make.



, #muffins, #sourdough, #cornmuffins, #sidedishes,
Breads
American
Yield: 10 servings
Author:
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Sourdough Cornbread Muffins

Sourdough Cornbread Muffins

These cornbread muffins are lighter and fluffier than regular corn muffins with the wonderful tang of sourdough.
Prep time: 1 H & 10 MCook time: 20 MTotal time: 1 H & 30 M

Ingredients:

  • 1/2 c. sourdough starter
  • 1/2 c. milk
  • 1/2 c. cornmeal
  • 1/2 c. flour
  • 1 egg
  • 2 T. sugar
  • pinch of salt
  • 1/4 c. butter, melted
  • 1 t. baking powder
  • 1/4 t. baking soda

Instructions:

  1. Mix together the sourdough, milk, cornmeal and flour.  Cover and set aside for an hour or two.
  2. Whisk together the egg, sugar and butter.  Add to the risen flour mixture.  
  3. Stir in the baking powder and baking soda.  The batter will become bubbly and fluffy.
  4. Divide the batter between 10 muffin cups that have been treated with baking spray.
  5. Bake in a preheated 350* oven for 15-20 minutes, until a skewer inserted removes cleanly and the tops are golden brown.

Notes:

Prep time includes rising. Recipe adapted from one found at Edible San Diego.
Calories
130.47
Fat (grams)
5.70
Sat. Fat (grams)
3.28
Carbs (grams)
17.29
Fiber (grams)
1.02
Net carbs
16.27
Sugar (grams)
2.60
Protein (grams)
2.96
Sodium (milligrams)
146.06
Cholesterol (grams)
31.79
Created using The Recipes Generator

13 comments:

  1. A lighter corn muffin sounds great, Wendy. Do you think I could use sourdough discard or does it have to be fed starter for that half cup?

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  2. I never thought of using sourdough in muffins, what a great idea!

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  3. Ohhh those look like the perfect little bites - and absolutely the perfect accompaniment to red beans and rice!

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  4. You are rocking it with your sourdough! These sound wonderful and less dense than most corn muffins. Can't wait to see your red beans and rice!

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  5. These look fabulous! I use some sourdough discard in boysenberry muffins this weekend, too. Yum.

    ReplyDelete
  6. Looks delicious I would love to try sourdough in muffins. perect treat.

    ReplyDelete
    Replies
    1. It made the corn muffins much softer and lighter Swathi.

      Delete

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