If you’re looking for a way to use up your sourdough starter before it’s ready for baking bread, I have a wonderful recipe for you to try: sourdough cupcakes with dates. These fluffy and delicious cupcakes not only make excellent use of your sourdough starter discard, but the addition of dates provides a sweetness that perfectly complements the tangy flavor of the sourdough.
These sourdough cupcakes with dates are incredibly versatile and can be enjoyed at any time of the day. They make a delicious breakfast option in combination with a cup of hot coffee or tea. They also make a great afternoon snack or a delightful dessert after a meal. The combination of the tangy sourdough and the sweet dates creates a balance of flavors that is simply irresistible.
So why not give this recipe a try? It’s a wonderful way to put your sourdough starter to good use and indulge in a delightful treat that is sure to please your taste buds. Enjoy the fluffy texture, the tangy notes of sourdough, and the natural sweetness of the dates.
To make these cupcakes, you’ll need to gather a few ingredients. So, let’s magic begins.
Ingredients
- 75 g semolina
- 95 g cornmeal
- 5 g baking powder
- 65 g brown sugar
- 4 g salt
- 60 ml milk
- 1 egg
- 50 ml vegetable oil
- 75 g sourdough starter (active or discard)
- 150 g pitted dates
Instruction
- In a bowl, add all the dry ingredients: semolina, cornmeal, baking powder, brown sugar, salt. Mix the ingredients well.
- In another bowl, add all the liquid ingredients: milk, egg, vegetable oil, sourdough. Combine the ingredients well.
- Once that’s done, add the liquid ingredients to the dry ingredients. Mix them well with a spoon At first, the dough will be a little runny.
- Let the dough rest for about 30-45 minutes. This time will be enough for the semolina to absorb the liquid and make the dough sticky.
- Cut the dates into small pieces, add to the dough and mix well.
- Prepare a cupcake tin by greasing or lining it with parchment paper.
- Transfer the dough to the prepared cupcake pan. The dough should fill the mold by 2/3.
- Bake at 350°F/176°C for 30 minutes or until a toothpick comes out clean.
Muffins are served with a cup of tea or coffee. - Bon appetite!
