Sourdough Discard Orange Cranberry Muffins
Makes 12
Mix dry ingredients
| AP flour | 260 g | 2 cups |
| Salt | 4 g | 3/4 tsp |
| Baking soda | 5 g | 1 tsp |
| Sugar | 150 g | 3/4 cup |
| Brown sugar | 165 g | 3/4 cup |
Mix wet ingredients
Use a separate bowl. Make sure the melted butter cools off before you add the milk or egg.
| Starter | 227 g | 1 cup |
| Milk | 60 g | 1/4 cup |
| Melted butter | 57 g | 1/4 cup |
| Egg | 1 | |
| Vanilla extract | 15 g | 1 tbsp |
| Lemon extract | 12 g | 3/4 tbsp |
| Orange extract | 12 g | 34/ tbsp |
| Mandarin oranges (canned- drained) | 3/4 cup | |
| Dried cranberries (I used half sugar ones) | 3/4 cup |
Combine bowls
Fold the wet ingredients into the dry ingredients, taking care not to over-mix. I usually make sure that about 95% of the flour is combined. If you over-mix, the muffin will be too dense.
Sprinkle Demerara or cane turbinado sugar (basically any of those big crystal sugars) on top.
Bake at 375 for 20-25 minutes
A toothpick inserted through the muffin should come back clean.