1 Cup Discard Makes Softer Muffins
By Bubba Goodcrumb · · 33 seconds
Got sourdough discard? Use 1 cup in your muffin batter for softer, tangier muffins with less waste. Quick fix: 1. Add 1 cup sourdough discard to the wet ingredients. 2. Reduce the other liquid by about 1/2 cup. 3. Stir just until the flour disappears, then bake at 375°F until the tops spring back.
Video transcript & original script
Original production script
From the original Bubba Goodcrumb post in Ori. This may include production directions and may differ from the final spoken wording.
HEADLINE: DISCARD MUFFINS SAVE THE WEEKEND
RUNTIME: ~36 s · 90 spoken words
HOOK: Use 1 cup discard to make muffins softer, tangier, and less wasteful.
BEAT 1: For easy discard muffins, mix 1 cup discard into your wet ingredients. It adds moisture and a cozy tang that works with blueberry, banana, or cinnamon. [on-screen: Add 1 cup discard to wet ingredients] [b-roll: folding discard into mashed banana mixture]
BEAT 2: Reduce your recipe’s liquid by about half cup. Discard already carries water, so this keeps muffins tender instead of gummy. [on-screen: Reduce liquid by 1/2 cup] [b-roll: pouring less milk into measuring cup]
BEAT 3: Do not overmix. Stir just until the flour disappears, then bake at 375 until the tops spring back lightly. [on-screen: Stir until flour disappears, bake 375°F] [b-roll: muffin tin going into oven, warm finished muffins]
CTA: Save this muffin fix, and comment your weekend flavor: blueberry, banana, or cinnamon.