Sourdough Applesauce Muffins

YIELD: 12 MUFFINS

https://www.littlehomeinthemaking.com/sourdough-applesauce-muffins-using-discard/

Sourdough Applesauce Muffins

These tender sourdough applesauce muffins are the perfect breakfast or snack! Made from sourdough discard, they are the perfect way to avoid wasting any excess sourdough starter. Freezer friendly and perfect for school lunches, you'll want to make these easy sourdough muffins again and again!

PREP TIME10 minutes

COOK TIME20 minutes

TOTAL TIME30 minutes

Ingredients

• 1 1/4 cup old fashioned rolled oats
• 1 1/4 cups unsweetened applesauce
• 1/4 cup whole milk or buttermilk
• 1 lg. egg
• 1 tsp. vanilla extract
• 1/4 cup salted butter, melted and cooled slightly
• 1/3 cup granulated sugar
• 1/2 cup + 1 tbsp. all purpose flour
• 1/2 cup sourdough starter or discard
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup seedless raisins

Instructions

1. Preheat the oven to 375F and line a 12-cup muffin tin with paper or parchment muffin liners. 
2. In a medium bowl, add the oats, applesauce, milk, egg, vanilla, melted butter, sugar, and sourdough discard. Stir well to combine.
3. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and raisins together. Make a well in the center.
4. Pour the mixed wet ingredients into the well in the middle of the dry ingredients. Fold everything together until all of the flour has been moistened. 
5. Use a large scoop or spoon to portion the batter into 12 muffin cups. The batter should fill each muffin cup approximately 3/4 of the way. 
6. Bake in the preheated oven for 15-20 minutes, or until a cake tester comes out clean when inserted into the center of each muffin.
7. Cool for 5-10 minutes before serving.

Notes

Storage Tips:

Once the muffins are completely cooled, you can store them in an airtight container at room temperature for 2 days, or in the fridge for up to one week.

For Freezing:

To freeze the muffins, cool them completely and wrap individually in plastic wrap. Place the muffins in a large freezer bag, remove the excess air, and label it. Place in the freezer and thaw completely before serving. Use within 1 month.

Nutrition Information:

 

YIELD:

 12 Muffins 

SERVING SIZE:

 1 Muffin 
Amount Per Serving: CALORIES: 157TOTAL FAT: 5gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 27mgSODIUM: 247mgCARBOHYDRATES: 25gFIBER: 2gSUGAR: 13gPROTEIN: 3g

Nutrition information is an estimate only.

Did you make this recipe?

Leave a comment below and let us know how it went! Or tag me @littlehomeinthemaking on Instagram!

© Dolly {Little Home in the Making}

CATEGORY: Sourdough Discard

https://www.littlehomeinthemaking.com/sourdough-applesauce-muffins-using-discard/

Easy French Toast Casserole Recipe

 

Easy French Toast Casserole Recipe

https://iwashyoudry.com/easy-french-toast-casserole-recipe/This super easy French Toast Casserole Recipe is soaked in an egg mixture overnight, topped with a brown sugar crumble and then baked to perfection!

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Breakfast

 

Cuisine: American

 

Servings: 12 people

 

Calories: 299 kcal

 

Author: Shawn

Ingredients

• 1 loaf, about 15oz. French Bread, cut into 1 inch cubes
• 8 large eggs
• 2 cups milk, 2% or whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 2 tbsp maple syrup
• 2 tsp vanilla extract

For the Topping:

• 1/2 cup butter, cold and cut into small cubes
• 2/3 cup brown sugar
• 1 cup all purpose flour
• 2 tsp vanilla extract
• 1/4 tsp salt

US Customary - Metric

Instructions

The Night Before:

• Lightly grease a 9x13" casserole dish and place cubed bread in an even layer in dish. Set aside.
• Whisk together the eggs, milk, heavy cream, sugar, maple syrup and vanilla extract in a large bowl until mixture is pale yellow. Pour mixture over the bread, trying to coat each piece of bread.
• In a separate small bowl combine the topping ingredients and use a fork or pastry cutter to combine, until mixture is coarse and crumbly. Sprinkle mixture evenly over bread. Wrap tightly with plastic wrap and place in fridge overnight (or for at least 4 hours).

In the Morning:

• Preheat oven to 350 degrees F. Unwrap casserole dish and bake for 50 to 60 minutes, until middle of casserole is set. If the top begins to brown too much, lightly lay a piece of foil over the top and continue baking until finished.
• Let sit for a few minutes before slicing and enjoying!

Video

Notes

If desired, you can drizzle a powdered sugar glaze over the top of the warm casserole. Combine 1 cup of powdered sugar with 1 tbsp of milk and whisk to combine. Drizzle over casserole.

Nutrition

Calories: 299kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 183mg | Potassium: 136mg | Fiber: 1g | Sugar: 25g | Vitamin A: 606IU | Calcium: 86mg | Iron: 1mg