Sourdough Discard Whole Wheat Sun-dried Tomato Basil Muffins

These muffins are very fluffy, savory, flavorful in each bite. They are made with 100% whole wheat flour and flavored with sun-dried tomatoes, basil, and a little parmesan. Kids would love this pizza flavored muffins..

I don't like to waste any food. When you try to experiment with sourdough breads, or when you make sourdough starters, there is always a portion of sourdough which stays as discard. Though it is a discard, it can be used in different ways and I don't like to waste them. Even when you start with small quantities, a half of it is usually left in each step. I use them for dosa, pancakes, waffles, muffins, parathas... I used the sixth day discard to make these muffins.

The muffins are made with 100% whole wheat and whole wheat starter. It is a healthy choice breakfast or a quick snack for kids. I like most of my breakfasts savory than sweet version. I try to make different versions using sourdough discard and this is one of the version which is always asked for again and again. It reminds the kids of having a pizza flavor muffin for breakfast or snack. Satisfying the cravings is important when you make healthy choices. This is perfect choice. My kids love this muffin as equally as the similar flavored pasta which I make often. I have used the pasta for a salad.

I am sharing this for this month's #MuffinMonday. #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 am also linking this to Inspire Me Monday, Sundays on Silverado, and Create, Bake, Grow and Gather.

Ingredients

Makes 12 regular muffins

Sourdough discard - 1/2 cup

Whole wheat flour - 1.5 cups

Granulated onions - 1 tbsp

Granulated garlic- 1/2 tsp

Salt - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Olive oil - 1/3 cup

Sun-dried tomatoes - 3-4 (1/4 cup, pulsed)

Basil - 1 tbsp, dried

Chili flakes - 1 tsp

Black pepper powder - 1/4 tsp

Flax seed powder - 2 tbsp in 1/2 cup water

Water - 1 cup

Parmesan cheese - 1/3 cup (optional, or vegetarian alternative can be used)

Method

Run the Add the dry ingredients in a bowl. Mix and set aside. Preheat the oven to 350 degrees F. 

Add the sourdough starter, water, oil, flaxed egg and mix well. 

Add the dried ingredients and mix everything quick till combined thoroughly. Add the finely grated parmesan cheese and mix well. Fill three-fourths of each cavity in the muffin pan. Bake for 16 min at 350 degrees F. 

Cool completely for 15-20 minutes.

Serve with butter.

Here are the quick links for the muffins we shared today. Thanks, Stacy and members of #MuffinMonday!

• Glazed Gingerbread Mini Muffins by Making Miracles
• Honey Bunches of Oaty Muffins by Palatable Pastime
• Maple Muffins by A Day in the Life on the Farm
• Sour Cherry Muffins with Coconut Streusel by Karen's Kitchen Stories
• Sourdough Discard Whole Wheat Sun-dried Tomato Basil Muffins by Margical Ingredients
• Sourdough Orange Muffins by Zesty South Indian Kitchen