I have taken quite a shine to this easy muffin recipe for Sourdough Parsley and Parmesan Cheese Muffins using our homemade Whole Wheat Self-Rising Flour. Plus the age-old trick of using mayonnaise in place of butter or other fat, from many, many years ago! A quick google search will bring up a host of recipes calling for mayonnaise as the ingredient for fat. And to quote one of the recipes regarding mayonnaise as an ingredient, the writer stated, yes "it's a thing!"
Do keep in mind is that baking from scratch is not an exact science. Flour is made from living, grown and harvested food, and as such has a personality already built-in! But it doesn't take long to realize that while each batch might turn out slightly different than the one before, each will be delicious. And slight modifications are easy to make if needed, based upon the latest batch in your kitchen.
Is your sourdough starter thick or thin?
In this recipe for Sourdough Parsley and Parmesan Cheese Muffins, the milk is given as a suggestion. Why you might be wondering? This is primarily due to the sourdough starter. A traditional sourdough starter is a 1:1 ratio, one part water to one part flour. But I have found through the years, I cannot assume that 1/2 cup of starter will deliver a full 1/4 cup of liquid to any recipe. So, it is safer to use a bit more milk (or water depending on the recipe) to get a proper consistency in the finished muffin. But never fear my friends, you can do this!Some additional thoughts on this recipe:
You will "cut" the mayonnaise into the Whole Wheat Self-Rising Flour the same way you cut cutter into flour for pastry dough.
This recipe makes 6 large muffins. I had a lot of discard to use the day I photographed this and had doubled the recipe.
Parsley is delicious when baked into muffins, also providing vitamins A and C.
Ingredients needed for this recipe:
- Whole Wheat Self-Rising Flour, our recipe found here.
- Mayonnaise - full fat mayonnaise is needed
- Fresh Parsley
- Parmesan Cheese
- Sourdough Starter Discard
- Milk
- large mixing bowl
- cutting board
- knife or kitchen scissors
- measuring sup
- stirring spoon
- fork
- muffin tin
Sourdough Parsley and Parmesan Cheese Muffins
by the seat of my pants
425-degree oven
by the seat of my pants
425-degree oven
UPDATED: 10.15.2023
1 1/2 c Whole Wheat Self-Rising Flour, our recipe found here.
4 T full-fat mayonnaise
1/4 c Parmesan cheese
1/2 c chopped fresh parsley
1/2 c sourdough starter - note: a wet starter (50/50 mix of wet to dry) works best
1/4 - 1/2 c milk - as desired - note more milk gives a softer textured muffin
1 1/2 c Whole Wheat Self-Rising Flour, our recipe found here.
4 T full-fat mayonnaise
1/4 c Parmesan cheese
1/2 c chopped fresh parsley
1/2 c sourdough starter - note: a wet starter (50/50 mix of wet to dry) works best
1/4 - 1/2 c milk - as desired - note more milk gives a softer textured muffin
Rinse the parsley. Roll in cotton toweling to remove the excess water clinging to the parsley leaves. After a few minutes, mince the parsley, set aside.
In the large mixing bowl, using a fork, cut the mayonnaise into the Whole Wheat Self-Rising Flour until the mixture resembles coarse crumbs.
 |
Stir in parsley and Parmesan cheese.
Stir in starter and milk as needed. Do not over-mix.
Divide into 6 muffin cups, or double all ingredients for a full dozen muffins.
Bake 15-18 minutes, or until done in your oven.
Turn on their sides in the muffin pan to cool briefly. Serve.
 |
| Sourdough Parsley and Parmesan Cheese Muffins |
Turn on their sides in the muffin pan to cool briefly. Serve.
Storage options for Sourdough Parsley and Parmesan Cheese Muffins. Store at room temperature well wrapped for up to three days. For longer storage, store in the refrigerator. I do not recommend freezing Sourdough Parsley and Parmesan Cheese Muffins.
UPDATE:
For your convenience, a "copy and paste" version of Sourdough Parsley and Parmesan Cheese Muffins has
been included below.
You may also enjoy Savory Cheese and Onion Whole Wheat Bread.
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Sourdough Parsley and Parmesan Cheese Muffins
by the seat of my pants
425-degree oven
by the seat of my pants
425-degree oven
UPDATED: 10.15.2023
1 1/2 c Whole Wheat Self-Rising Flour, our recipe found here.
4 T full-fat mayonnaise
1/4 c Parmesan cheese
1/2 c chopped fresh parsley
1/2 c sourdough starter - note: a wet starter (50/50 mix of wet to dry) works best
1/4 - 1/2 c milk - as desired - note more milk gives a softer textured muffin
4 T full-fat mayonnaise
1/4 c Parmesan cheese
1/2 c chopped fresh parsley
1/2 c sourdough starter - note: a wet starter (50/50 mix of wet to dry) works best
1/4 - 1/2 c milk - as desired - note more milk gives a softer textured muffin
Rinse the parsley. Roll in cotton toweling to remove the excess water clinging to the parsley leaves. After a few minutes, mince the parsley, set aside.
In the large mixing bowl, using a fork, cut the mayonnaise into the Whole Wheat Self-Rising Flour until the mixture resembles coarse crumbs.
Stir in parsley and Parmesan cheese.
Stir in starter and milk as needed. Do not over-mix.
Divide into 6 muffin cups, or double all ingredients for a full dozen muffins.
Bake 15-18 minutes, or until done in your oven.
Turn on their sides in the muffin pan to cool briefly. Serve.
Storage options for Sourdough Parsley and Parmesan Cheese Muffins. Store at room temperature well wrapped for up to three days. For longer storage, store in the refrigerator. I do not recommend freezing Sourdough Parsley and Parmesan Cheese Muffins.
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I'll have to make some adaptions here, because I don't do sourdough. I think it's the pressure to keep the starter going. Still I bet I can make something similar with regular yeast.
ReplyDeleteI have found that while I don't bake sourdough bread I like the flavor very much. I pretty much use the discard when I feed it, so in the long run I am not keeping it alive as much as I have a jar of discard in the fridge, I use some, feed it, let it sit out 24 hours and return it to the fridge until I am hungry for a sourdough biscuit...
DeleteI love sourdough anything. But what is starter discard? Thanks for sharing at the What's for Dinner party! Hope your week is going well.
ReplyDeleteThe discard is what you remove when you feed the starter each week. Some books tell you to discard it in the garbage due to lack of yeast activity for bread baking. Many of us love the flavor and use the discard in a recipe for quick bread where we are not dependent upon the wild yeast for rising. These muffins, pancakes, biscuits, the field is wide open for creativity!
DeleteYum... I am going to try these Muffins. I love sourdough.
ReplyDeleteHere too!
DeleteYumm.. sure to try this. Thank you for joining us in Bloggers Stop - Pit stop Crew
ReplyDeleteThank you!
DeleteYour muffins will have such a great flavor, can't wait to try them. Thanks so much for sharing with us at Full Plate Thursday and please come back soon!
ReplyDeleteMiz Helen
Thank you Miz Helen.
DeleteI was thinking of how long it's been since I've seen savory muffins; my mom used to make them all the time with soup, and here you come out with one and it's sourdough!! Kudos!!
ReplyDeleteThanks for sharing at Fiesta Friday!
Mollie
If you have a sourdough jar, I hope you give them a try! Thanks for stopping by.
DeleteI'm so glad I found you through Grammy's Grid link party. I love sourdough and these muffins look and sound delicious! I'll definitely be trying these when I feed my starter next. Thanks for sharing your recipe!
ReplyDeleteThanks! I recently found a discard cracker recipe to try, stay tuned! Thanks for stopping by, I appreciate it!
DeleteSounds yummy! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 12, open May 1 to 26. All entries shared if social media buttons are installed.
ReplyDeleteThank you, and thanks for stopping by!
DeleteSounds so delish! Visiting you from the unlimited monthly link party. laurensparks.net
ReplyDeleteThank you! If you are a sourdough fan, I hope you give them a try!
DeleteMelynda, these sound delectable. Yum.
ReplyDeleteVisiting today from AnythingGoesLinky #3&4
Paula, I love discard recipes! this one is so good...thanks for stopping by, I appreciate it.
DeleteThese look delicious! I love sourdough.
ReplyDeleteJoanne, so do I!
DeleteThese look absolutely amazing! Thank you for sharing at Tell It To Me Tuesday! I hope to see you again this week.
ReplyDeleteLyndsey, thanks for stopping by, I appreciate it.
DeleteI've got to tell you all that I am baking challenged. Lol. I can virtually smell and taste this Melynda.
ReplyDeleteI appreciate you sharing this recipe with Sweet Tea & Friends this month dear friend.
Paula, you are so welcome! I love being to come back week after week and share whats new, thank you for hosting!
Delete