Sourdough Stories #16: Mixed Berry Sour Cream Discard Muffins

 This is officially my new favorite recipe for using up discard.  Just gonna say that up front.  Just the right amount of sweetness.  In the rearranging of our freezer to make space for our 1/4 cow, I found a bag of frozen mixed berries.  Perfect for smoothies & muffins!  I also needed to use up some sour cream, so this seemed like an excellent opportunity.

The base recipe for the muffins I made is here, but I made enough modifications that I'll go ahead & post my recipe here.

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 8 Tbsp margarine (like Country Crock)
• 2/3 cup white sugar
• 2 eggs
• 1 Tbsp lemon juice
• 100 g sourdough discard
• 2 cups frozen mixed berries (tossed with 1 Tbsp flour)
• 3/4 cup sour cream

DIRECTIONS:

1. Preheat oven to 400F.
2. Cream the butter & sugar together, then add the eggs one at a time, along with the lemon juice.  
3. Gently fold in the sourdough discard.
4. Mix in half the sour cream, then half the flour, then repeat.
5. In a separate bowl, toss the frozen berries in 1 Tbsp of flour.  
6. Fold the berries into the batter.
7. Portion the dough into a muffin tin (made about 18 for me).  I love these silicone cupcake liners!
8. Bake for 20-25 minutes or until a toothpick comes out clean.

Blueberry (No So) Waffles & Blueberry Lemon Syrup

So the other day I tried to do the “Blueberry Muffin Mix Waffle” thing I’ve seen on Pinterest:

I was also making a homemade blueberry lemon syrup to go with them.

WELLL…the waffles didn’t exactly turn out so well…

However, the syrup was FANTASTIC.

INGREDIENTS:

• 8 oz fresh or frozen blueberries
• Juice from 1 lemon
• 1/4 cup sugar
• 1/2 tsp nutmeg
• 2 Tbsp water
• 1/2-1 tsp cornstarch (as needed)

DIRECTIONS:

In a small saucepan, combine all of the ingredients except the cornstarch over medium heat for 10-15 minutes.  Lightly smash the blueberries with a potato masher or large spoon.  If needed, add the cornstarch to thicken to your preferred consistency.

Serve warm over (preferably successful) waffles…or the next day over some truly tasty pecan pancakes.

NUTRIFACTS: (about four 1/4 cup servings)

Calories 74.2

  Total Fat 0.3 g

  Saturated Fat 0.1 g

  Polyunsaturated Fat 0.1 g

  Monounsaturated Fat 0.0 g

  Cholesterol 0.0 mg

  Sodium 0.5 mg

  Potassium 36.5 mg

  Total Carbohydrate 18.9 g

  Dietary Fiber 1.2 g

  Sugars 16.1 g

  Protein 0.2 g