Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- Mix together the sourdough discard, flour, baking powder, salt, and pepper in a large bowl.
- Whisk together the milk, vegetable oil, and eggs in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the cheese and bacon until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving. Enjoy!
Notes
Serve warm; they pair well with butter, fruit salad, or yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg