A little-known fact that we discovered about sourdough starter discard - you can use it as an egg substitute!! One day I was making muffins and I didn't have eggs. I thought, hmmm, sourdough discard is about the consistency of raw eggs, it's sticky, and seems like it would be a good binder, let's give it a try! We now ALWAYS bake muffins without eggs! I actually prefer the taste of egg-less sourdough discard muffins than typical batters with eggs. And, no, they are NOT sour! You won't get a tangy taste because there hasn't been a long fermentation period. What you will get is delicious, suuuuper moist muffins!
For the batter:
Dry Ingredients:
1 and 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Wet Ingredients:
1/2 cup grass-fed butter, softened
1/2 cup packed brown sugar or jaggery (or use white sugar but add 1/2 tbsp of molasses)
1 cup sourdough starter discard
1/2 cup clabber, yogurt, or kefir
1 teaspoons vanilla extract
1/4 cup milk
Other ingredients:
4 oz cream cheese, set aside
For the topping:
½ cup light brown sugar
4 tablespoons grass-fed butter, softened
¼ cup flour
2 teaspoons cinnamon
Method:
Preheat oven to 425F
Combine dry ingredients in a bowl
Combine wet ingredients in a second bowl
Add wet ingredients to dry ingredients and mix until just combined
Spoon mixture into lined or greased muffin tins
Stick about 1 Tablespoon of cream cheese in the center of each muffin
Combine topping ingredients
Spoon or sprinkle toppings onto the tops of the muffins
Bake at 425F for 5 minutes then reduce the heat to 350F and continue to bake for 15-20 minutes, until a toothpick or knife inserted into the muffin comes out clean
You will probably eat all of these before they can cool down all the way!