As everyone hopped on the sourdough train in 2020, I was too preoccupied with bringing another baby into the world and trying to soak up her newborn goodness, while also transition from a mother of 1, to now caring for two tiny humans.
But this past year, I’ve wanted to learn how to make sourdough (If you’re only here for the recipe, click here, otherwise read on to hear the backstory).
For Christmas, Wes gifted me some jars for the starter. Then, this past month, after not being able to find anyone with starter already, I researched how to make my own or different people who sold dehydrated starters.
I finally settled on a dehydrated starter from one of my favorite IG accounts @ballerinafarm (Mrs. Utah 2021). It arrived a couple weeks ago and I decided to give the whole sourdough thing a whirl.
Which brings me to this recipe. I successfully restarted the sourdough, and then decided to make a couple smaller jars with it — which led to about 6 extra jars. Lol I’ve been gifting sourdough starter left and right. But I also had a lot of the discard leftover. Thankfully, there are tons of recipes out there that you can make with the discard, these poppy seed muffins being one of them.
Recipe Directions
For the original recipe I followed for the muffins, click here. However, I did sub out ricotta for plain greek yogurt and I also used a different glaze recipe.
This glaze is one I already use on my lemon poppy seed loaves of bread. It came from a sweet lady at our church who makes the most delicious poppy seed loaves of bread at Christmas each year.
Ingredients
3/4 cup of sugar
1/4 cup of orange juice
1/2 teaspoon each of almond extract, butter extract, and vanilla extract
Directions
Whisk all ingredients together and glaze over warm muffins.
Note: I did get distracted by my youngest little one while mixing, so I accidentally over mixed the batter. Next time, I’d pay closer attention to that aspect to end up with fluffier muffins. Regardless, they still tasted delicious!
And if you’re in the baking mood, definitely make a second batch to freeze for later.