Sourdough Parsley and Parmesan Cheese Muffins

Are you a sourdough baker? Then Sourdough Parsley and Parmesan Cheese Muffins, are the perfect way to use that sourdough discard when feeding your Sourdough starter! Discard recipes are quite popular right now and this one is so tasty! And with only six ingredients, you get delicious flavorful muffins to enjoy!

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. An age-old trick is using mayonnaise in place of butter or other fat, from 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 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.

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 water 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! 

Ingredients needed for this recipe:

• Whole Wheat Self-Rising Flour, our recipe found here.
• Mayonnaise
• Fresh Parsley
• Parmesan Cheese
• Sourdough Starter Discard
• Milk

You will also need the following:

• large bowl
• cutting board
• knife or kitchen scissors
• measuring sup
• stirring spoon
• muffin tin

Now we are ready to begin!

Sourdough Parsley and Parmesan Cheese Muffins
by the seat of my pants
425-degree oven

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

Cut mayonnaise into the Whole Wheat Self-Rising Flour until the mixture resembles coarse crumbs.

Fresh Parsley is delicious in foods and a wonderful source of vitamins.

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. 

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

Thanks for stopping by!

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household.

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral!

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.   

Printable "copy and paste" version:

Sourdough Parsley and Parmesan Cheese Muffins
by the seat of my pants
425-degree oven

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

Cut 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.  

~~~~