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:

• Berry Oatmeal Muffin from Passion Kneaded
• Chocolate Banana Mini Muffins from Food Lust People Love
• Cinnamon Applesauce Muffins from Making Miracles
• Easy Chocolate Chip Muffins from Zesty South Indian Kitchen
• Jalapeño Corn Bread Muffins with Cheddar Butter from Karen's Kitchen Stories
• Red, White & Blue Muffins from Jolene's Recipe Journal
• Sour Cream Lemon Muffins with a Rosemary Glaze from Culinary Adventures with Camilla
• Sourdough Corn Muffins from A Day in the Life on the Farm

#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: Wendy Klik

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 MinTotal 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

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