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easydiscardrecipe hashtag performance

#EasyDiscardRecipe showcases creative ways to use leftover ingredients, encouraging sustainability and reducing food waste. Users share simple, delicious dishes that transform scraps into flavorful meals, promoting culinary innovation and resourcefulness.
If you’re looking for a healthy way to use up some of your sourdough, discard this is the recipe for you! It’s fast easy and will keep you full all morning! These muffins have no added sugar, but I still catch my kids stealing them! Here is the full list of ingredients and instructions: Ingredients: • 1 cup (240 g) sourdough discard • 2 large eggs (100 g) • 1/3 cup (70 g) melted coconut oil • 1/3 cup (80 g) Greek yogurt • 1/2 cup (120 g) honey • 1/4 cup (60 g) fresh lemon juice • Zest of 1 lemon (5 g) • 1 cup (125 g) all-purpose flour • 1/2 cup (50 g) almond flour • 1 tsp (4 g) baking powder • 1/4 tsp (1 g) baking soda • 1 tbsp (10 g) poppy seeds Instructions: 1. Preheat oven to 350°F (175°C) and line a muffin tin with liners. 2. In a large mixing bowl, combine sourdough discard, eggs, melted coconut oil, Greek yogurt, honey, lemon juice, and lemon zest. Mix until smooth. 3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and poppy seeds. 4. Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix. 5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. 6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. 7. Let the muffins cool before enjoying. Fluffy, zesty, and packed with protein—save this recipe! #EasyRecipes#sourdoughdiscard#easydiscardrecipe#easysourdough#sourdough#protienmuffins#protien#healthyrecipes#fyp
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If you’re looking for a healthy way to use up some of your sourdough, discard this is the recipe for you! It’s fast easy and will keep you full all morning! These muffins have no added sugar, but I still catch my kids stealing them! Here is the full list of ingredients and instructions: Ingredients: • 1 cup (240 g) sourdough discard • 2 large eggs (100 g) • 1/3 cup (70 g) melted coconut oil • 1/3 cup (80 g) Greek yogurt • 1/2 cup (120 g) honey • 1/4 cup (60 g) fresh lemon juice • Zest of 1 lemon (5 g) • 1 cup (125 g) all-purpose flour • 1/2 cup (50 g) almond flour • 1 tsp (4 g) baking powder • 1/4 tsp (1 g) baking soda • 1 tbsp (10 g) poppy seeds Instructions: 1. Preheat oven to 350°F (175°C) and line a muffin tin with liners. 2. In a large mixing bowl, combine sourdough discard, eggs, melted coconut oil, Greek yogurt, honey, lemon juice, and lemon zest. Mix until smooth. 3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and poppy seeds. 4. Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix. 5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. 6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. 7. Let the muffins cool before enjoying. Fluffy, zesty, and packed with protein—save this recipe! #EasyRecipes#sourdoughdiscard#easydiscardrecipe#easysourdough#sourdough#protienmuffins#protien#healthyrecipes#fyp

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