Cranberry Discard Muffins

One of my favorite ways to use up my sourdough discard is with a cake, cookie or muffin recipe! Since it’s cranberry season, I decided to use my favorite discard muffin recipe and use cranberries for my inclusion.

Ingredients:

1 cup All Purpose Flour

1/2 cup melted salted butter

1/2 cup white sugar

2 eggs

1/2 cup sourdough discard

2 tsp baking soda

1/4 tsp salt

1 cup fresh cranberries, chopped

Zest of 1 orange (optional)

Steps:

1.) Preheat oven to 375°.

2.) Melt butter until almost liquid.

3.) Add in sugar and sourdough discard and mix until combined. Then stir in eggs.

4.) Add in all dry ingredients and mix until just combined.

5.) Fold in chopped cranberries. You can also add orange zest at this stage and chopped nuts if you chose to add those to your batter. Pour into greased and floured 12 standard muffin tin or 6 larger muffin tin.

6.) Bake for 20 minutes at 375° rotating 180° halfway through. Remove from oven and leave in baking dish for 10 minutes before transferring muffins to a wire rack to cool. Best enjoyed warm!