Description
Soft, chewy English muffins made from sourdough discard that are easy to prepare and perfect for breakfast.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 egg
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Butter or oil for cooking
Instructions
- Combine the sourdough discard, all-purpose flour, milk, egg, sugar, salt, baking powder, and baking soda in a mixing bowl. Mix until a dough forms.
- Let the dough rest for 15–30 minutes.
- Heat a skillet over medium heat and grease it with butter or oil.
- Scoop about 1/4 cup of the dough onto the skillet for each muffin.
- Cook for 4-5 minutes on one side or until bubbles form, then flip and cook for another 4-5 minutes on the other side.
- Allow the muffins to cool on a wire rack before slicing. Enjoy toasted with butter or your favorite toppings.
Notes
Use room-temperature milk for an even mix. Do not overmix the dough; mix until just combined. Keep the skillet at medium heat so the muffins cook through without burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg