Sour dough protein muffins

Small batch (8 muffins)

Muffin base:

• 1 cup pancake mix

• 1 egg

• 1/4 cup milk or dairy-free milk (i used dried milk and added water)

• 1/2 cup granulated sugar

• 1.5 tbsp oil or butter, melted

• 1/8 cup or 3-4 tbs Sourdough starter

• optional: 1-2tbs vanilla or chocolate protein powder

Optional flavors:

• 1/2 cup of chocolate chips, or frozen berries coated in flour or chopped fruit like apples bananas or nuts (completely up to you)

Steps:

• Preheat oven to 350 degrees F and line muffin tin with non-stick muffin liners.

  
  

• In a large bowl, add pancake mix, sourdough starter, eggs, milk, sugar, and oil, and stir until combined. Consistency should flow like lava, not too runny fast and not too thick and slow, just right.

  
  

• Fold in any optional add-ins, if using.

  
  

• Transfer to a the prepared muffin tin. You can fill almost all the way to the top for rounded bakery-style muffins (fill 80% of the way)

  
  

• Sprinkle the top with more fruit or chocolate chips, if using. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean.

  
  

• Cool in the pan for 5 minutes, then transfer to a wire rack.

Storing:

ᯓᡣ𐭩 Fresh for up to 4 days

ᯓᡣ𐭩 Freeze the extra for up to 2 months and reheat in the microwave when ready to eat