On February 25, 2026
By Rebecca Field
INGREDIENTS
120 grams sourdough discard
3 grams unsalted butter, melted
50 grams vegetable oil
2 large eggs
80g greek yoghurt
80g milk
2 teaspoons vanilla extract
350 grams all-purpose flour
20 grams cornstarch
240 grams granulated sugar
salt, about 2 teaspoons
1 tbs baking powder
2 tbs freeze-dried strawberries, in a powder
280 grams mixed summer fruit (strawberries, raspberries, redcurrants)
150 grams mini chocolate chips
granulated sugar to sprinkle on top
METHOD
Preheat oven to 160oC
Prepare muffin tins.
Mix dry ingredients together (flour, sugar, granulated sugar, salt, baking powder, cornstarch and dried strawberry powder)
Mix wet ingredients together (discard, butter, oil, eggs, yoghurt, vanilla extract & milk).
Add wet ingredients to dry ingredients. Add fruit and choc chips. Mix until just combined.
Divide mix between your muffin cases/tins.
Sprinkle sugar on top of muffins and pop in the oven.
Bake 22 – 25 minutes.
