Sourdough Discard Lemon Muffins
Serves 8
10 mins prep
25 mins cook
35 mins total
Sweet, sour, and deliciously moist lemon muffins that use up your sourdough discard. These are perfect for a spring garden party, or a summer BBQ.
Lemon Glaze
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Preheat your oven to 350 degrees.
In a medium mixing bowl, whisk together your dry ingredients and set aside.
Whisk together eggs, vanilla, lemon juice and sourdough starter. Add the coconut oil until there are no more streaks.
Combine the dry ingredients to the wet ingredients and whisk until incorporated. Do not over mix.
Bake for 20-25 minutes, let cool slightly and transfer to a cooling rack.
Drizzle with the lemon glaze, or dip the muffin in the glaze like a cupcake. I've done both ways and have no complaints.
Lemon Glaze
Whisk together the juice of 2 lemons, 2 cups powdered sugar and a squeeze of honey. Add in a tsp of milk at a time until you reach your desired consistency.
