13 Genius Zero Waste Sourdough Discard Recipes That Save Money

You bake, you feed, and somehow the discard keeps stacking up. That jar of tangy sourdough discard deserves more than the back of the fridge. These Zero Waste Sourdough Discard Recipes That Save Money turn that extra starter into delicious, pantry-friendly meals and snacks.

Inside you'll find 13 practical, wallet-wise recipes that use discard — from sweet quick breads to savory crackers and pizza. Each recipe is easy to follow, uses common ingredients, and includes realistic prep and cook times. You’ll learn how to make crowd-pleasing breakfasts, snackable crackers, and comforting baked goods that keep food out of the bin and money in your pocket.

If you want to use your discard creatively, reduce food waste, and enjoy fresh-baked treats, these Zero Waste Sourdough Discard Recipes That Save Money are for you. Pin the page, try a recipe tonight, and watch that discard jar shrink while your kitchen smells amazing.

1. Zero Waste Sourdough Discard Pancakes

These pancakes are ultra-fluffy and tangy from discard. The discard adds a subtle sour note that balances the sweet maple glaze. Light, tender centers and golden edges make them perfect for weekend brunch or a fast weekday treat. You’ll love them if you enjoy pancakes with a bit more depth. The smell is warm, wheaty, and slightly fermented.

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Yields: 8 pancakes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg (room temperature)
• 3/4 cup milk (any kind, room temperature)
• 2 tablespoons melted butter (cooled)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup blueberries or sliced banana

Instructions

1. Preheat a skillet over medium heat and lightly grease it.
2. In a bowl, whisk sourdough discard, egg, milk, melted butter, and vanilla until smooth.
3. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet until just combined; a few lumps are fine. Stir in fruit if using.
5. Let batter rest 5 minutes to allow bubbles to form. This adds lift.
6. Pour 1/4 cup batter per pancake onto the hot skillet. Cook until bubbles form and edges look set, about 2–3 minutes.
7. Flip and cook 1–2 minutes until golden and a toothpick comes out clean.
8. Keep warm on a rack in a 200°F (95°C) oven while you finish cooking.
9. Serve immediately for best texture.

How to Serve It

Plate stacks of 3–4 pancakes and drizzle with real maple syrup. Garnish with a pat of butter and fresh berries or sliced bananas. Pair with coffee or a citrusy tea. Store leftovers in an airtight container in the fridge up to 2 days; reheat in a toaster or warm skillet. Batter can be made the night before and cooked in the morning for make-ahead convenience.

2. Sourdough Discard Seeded Crackers

These seeded crackers are crisp, nutty, and perfect for snacking. The sourdough discard adds subtle tang that brightens the seeds and olive oil. Thin, shattery texture makes every bite addictive. They’re great for parties or a simple cheese board. You’ll notice a toasted sesame aroma and satisfying crunch.

• Prep time: 10 minutes
• Bake time: 20 minutes
• Total time: 30 minutes
• Yields: about 50 crackers

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 2 tablespoons honey or maple syrup
• 1 tablespoon sesame seeds
• 1 tablespoon flax seeds
• 1 tablespoon poppy seeds
• 1 teaspoon garlic powder
• Coarse sea salt for sprinkling

Instructions

1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment.
2. In a bowl, stir together discard, olive oil, and honey.
3. Add flours, salt, and garlic powder. Mix until a stiff dough forms.
4. Fold in sesame, flax, and poppy seeds evenly.
5. Divide dough into two pieces. Roll each between parchment to 1/16-inch thickness. Thinner yields crisper crackers.
6. Transfer to baking sheet, peel top parchment, and score crackers into squares with a knife.
7. Brush lightly with olive oil and sprinkle coarse sea salt.
8. Bake 12–16 minutes until edges are golden. Watch closely for browning.
9. Cool completely on a wire rack; crackers will crisp as they cool.

How to Serve It

Break into squares and arrange on a cheese board with aged cheddar and fig jam. Drizzle a little more olive oil and add fresh herbs if desired. Store cooled crackers in an airtight tin for up to 2 weeks. Make-ahead: bake a double batch and freeze sealed for months. These crackers work well for picnics and lunchboxes.

3. Sourdough Discard Cheddar Biscuits

Flaky, cheesy, and tangy — these biscuits are cozy and satisfying. The discard keeps them tender while adding a subtle sour flavor. They have crisp tops and layered interiors. Serve for breakfast, dinner, or a snack. You’ll love the buttery aroma and pockets of melted cheddar.

• Prep time: 15 minutes
• Bake time: 15 minutes
• Total time: 30 minutes
• Yields: 8 biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1 cup sourdough discard (cold or room temp)
• 1/2 cup buttermilk (cold)
• 1 1/4 cups shredded sharp cheddar
• 1 tablespoon chopped fresh chives
• 1 teaspoon honey (optional for slight sweetness)

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cut in cold butter with a pastry cutter until pea-sized crumbs remain.
4. Stir in cheddar and chives.
5. Mix sourdough discard, buttermilk, and honey in a small bowl.
6. Add wet to dry and fold until dough just comes together. Avoid overmixing.
7. Turn dough onto lightly floured surface and pat to 1-inch thickness.
8. Use a 2.5-inch biscuit cutter to cut rounds. Re-form scraps quickly.
9. Place biscuits on baking sheet and brush tops with a little buttermilk. Bake 12–15 minutes until golden. Toothpick should come out clean.
10. Cool 5 minutes before serving.

How to Serve It

Split warm biscuits and spread with butter, honey, or savory gravy. Garnish with extra chives for color. Space biscuits on plates and pair with tomato soup or roast chicken. Store cooled biscuits in an airtight container up to 2 days; reheat in a 350°F oven for 5–7 minutes. Dough can be shaped and frozen before baking for make-ahead options.

4. Sourdough Discard Banana Muffins

Moist, tender muffins with a light tang from discard and warm banana spice. The discard keeps crumb structure soft and gives a subtle sour contrast to brown sugar. They’re great for breakfast or snacks. You’ll enjoy the cinnamon aroma and moist crumb when you bite in.

• Prep time: 15 minutes
• Bake time: 20–25 minutes
• Total time: 40 minutes
• Yields: 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large ripe bananas, mashed (about 1 cup)
• 1 cup sourdough discard (room temperature)
• 2/3 cup brown sugar, packed
• 1/3 cup vegetable oil
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• Optional streusel: 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp cold butter

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mash bananas and whisk in sourdough discard, brown sugar, oil, egg, and vanilla.
4. Fold wet into dry until just combined. Do not overmix.
5. If using streusel, combine streusel ingredients until crumbly and chill briefly.
6. Spoon batter into muffin cups, filling about 3/4 full, and sprinkle streusel on top.
7. Bake 20–25 minutes until a toothpick inserted in center comes out clean. Tops should be golden.
8. Cool in tin 5 minutes, then transfer muffins to a wire rack to cool completely.

How to Serve It

Serve slightly warm with a smear of butter. Pair with milk or coffee for breakfast. Store in an airtight container at room temperature 2 days, or freeze individually wrapped for up to 2 months. Thaw in microwave for quick reheating. These muffins make lunchboxes and brunch spreads easy.

5. Zero Waste Sourdough Discard Savory Flatbread (Quick Pizza)

This quick flatbread doubles as an easy pizza and a weeknight dinner hero. The discard gives the crust a subtle tang and airy crumb without long fermentation. Crispy edges and a chewy interior pair perfectly with bright toppings. Anyone who loves homemade pizza will enjoy this. You’ll smell toasty dough and roasted tomatoes.

• Prep time: 15 minutes
• Cook time: 12–15 minutes
• Total time: 30 minutes
• Yields: 2 medium flatbreads

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1/2 teaspoon salt
• 2 tablespoons olive oil, plus more for brushing
• 1/4 cup warm water (adjust as needed)
• 1 cup shredded mozzarella
• 1 cup cherry tomatoes, halved
• 1 garlic clove, minced
• Fresh basil leaves for topping
• Red pepper flakes and coarse salt for finishing

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.
2. In a bowl, combine discard, yeast, olive oil, and warm water. Let sit 5 minutes.
3. Add flour and salt and mix until a soft dough forms. Add more water or flour by tablespoons to adjust.
4. Knead briefly on a floured surface until smooth, about 2–3 minutes.
5. Divide dough into two, roll or stretch each to 10–11 inches.
6. Assemble on parchment: brush with olive oil, sprinkle garlic, scatter tomatoes and mozzarella.
7. Slide onto hot stone and bake 10–12 minutes until crust is blistered and cheese bubbly.
8. Finish with basil, red pepper flakes, and a drizzle of olive oil. Let rest 2 minutes before slicing.

How to Serve It

Slice into wedges and serve on a wooden board. Garnish with extra basil and a drizzle of balsamic if desired. Pair with a crisp salad or a cold beer. Store leftover flatbread wrapped and refrigerated up to 2 days; reheat in a hot oven or skillet to refresh crispness. For make-ahead, par-bake crusts and freeze.

6. Sourdough Discard Chocolate Cake

This chocolate cake is rich but light, thanks to the discard. The tang cuts through the cocoa for balanced flavor. Moist crumb and shiny ganache make it an elegant dessert. Perfect for birthdays or weeknight chocolate cravings. You’ll notice cocoa aroma and a tender, fork-sink texture.

• Prep time: 20 minutes
• Bake time: 30–35 minutes
• Total time: 55 minutes
• Yields: 8–10 slices

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sourdough discard (room temperature)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1/2 cup hot coffee (or hot water)
• 1 teaspoon vanilla extract
• Ganache: 1/2 cup heavy cream, 4 oz dark chocolate

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round pan. Line with parchment.
2. Whisk flour, cocoa, baking soda, baking powder, and salt.
3. In a mixer, beat eggs, granulated sugar, and brown sugar until combined. Add oil, discard, and vanilla.
4. Alternate adding dry ingredients and hot coffee, starting and ending with dry. Mix until smooth.
5. Pour batter into prepared pan and bake 30–35 minutes until a toothpick comes out with a few moist crumbs.
6. Cool in pan 10 minutes, then transfer to rack to cool completely.
7. For ganache, heat cream until simmering and pour over chopped chocolate. Stir until smooth.
8. Pour ganache over cooled cake and spread evenly. Let set 30 minutes.

How to Serve It

Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh berries or a dusting of cocoa. Store covered at room temperature 1 day, or refrigerate up to 4 days. To refresh, bring to room temperature before serving. Cake freezes well for longer storage.

7. Sourdough Discard Savory Pancake (Socca-style)

This socca-style savory pancake is crisp at the edges and tender inside. Discard adds complexity and helps create a nicely blistered surface. Serve as a snack, side, or base for roasted veggies. Fans of chickpea pancakes and flatbreads will love this. Expect an earthy, olive oil aroma and satisfying bite.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Yields: 4 servings

Ingredients

• 1 cup chickpea flour
• 1/2 cup sourdough discard
• 3/4 cup water
• 2 tablespoons olive oil, plus 1 tablespoon for skillet
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1 small shallot, thinly sliced
• 2 tablespoons chopped parsley
• Freshly ground black pepper
• Optional: 1/4 cup crumbled feta

Instructions

1. Preheat oven to 450°F (230°C) and preheat a 10-inch cast-iron skillet inside.
2. Whisk chickpea flour, discard, water, olive oil, salt, and paprika until smooth. Batter should be pourable.
3. Let batter rest 10 minutes to hydrate.
4. Carefully remove hot skillet and add 1 tablespoon olive oil, swirling to coat.
5. Pour batter into skillet and scatter shallots and feta if using.
6. Bake 10–12 minutes until edges are crisp and top is set. Finish under broiler 1–2 minutes for extra blistering.
7. Slide onto board, top with parsley, lemon zest, and pepper. Let rest 2 minutes.

How to Serve It

Cut into wedges and serve with yogurt or tahini drizzle and lemon wedges. Pair with a green salad or roasted vegetables. Store leftovers in the fridge up to 2 days; reheat in a skillet for crisp edges. Batter can be mixed ahead and refrigerated overnight for convenience.

8. Sourdough Discard Onion Rings (Baked)

Crispy baked onion rings that use discard for a flavorful batter. Tang from the discard brightens the sweet onions. They bake up golden, not greasy, making them a better party snack. You’ll notice a crunchy texture and savory breadcrumb coating. They pair well with smoky dips.

• Prep time: 15 minutes
• Bake time: 20–25 minutes
• Total time: 40 minutes
• Yields: 4 servings

Ingredients

• 2 large sweet onions, sliced into 1/2-inch rings
• 1 cup sourdough discard (room temperature)
• 3/4 cup all-purpose flour
• 1/2 cup buttermilk
• 1 large egg (room temperature)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 cups panko breadcrumbs
• 2 tablespoons grated Parmesan
• Cooking spray or olive oil spray

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Set a wire rack on top.
2. Separate onion slices into rings and pat dry.
3. In a bowl, whisk discard, buttermilk, and egg.
4. Combine flour, paprika, garlic powder, and salt in another bowl.
5. In a third bowl, mix panko and Parmesan.
6. Dredge rings: toss in flour mixture, dip in discard batter, then coat in panko. Press crumbs to adhere.
7. Place rings on the rack and lightly spray with oil.
8. Bake 10–12 minutes, flip, and bake another 8–12 minutes until golden and crisp.
9. Cool 2 minutes before serving.

How to Serve It

Serve with chipotle mayo, ketchup, or aioli. Garnish with chopped parsley and lemon wedges. Store leftovers in the fridge and re-crisp in a hot oven or air fryer. For make-ahead, coat rings and freeze on a tray, then bake from frozen (add a few minutes).

9. Zero Waste Sourdough Discard Cinnamon Rolls

Soft, tender cinnamon rolls made from discard for gentle tang. These rolls are mildly sweet with a buttery cinnamon ribbon and cream cheese icing. They’re perfect for weekend mornings and special brunches. Expect a pillowy interior, gooey center, and warm cinnamon aroma.

• Prep time: 20 minutes
• Bake time: 22–25 minutes
• Total time: 1 hour (including short rise)
• Yields: 9 rolls

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup sourdough discard (room temperature)
• 1/2 cup warm milk (about 110°F / 43°C)
• 2 tablespoons melted butter, plus 2 tablespoons for filling
• 1 large egg (room temperature)
• 1 tablespoon instant yeast
• Filling: 1/2 cup brown sugar, 2 tablespoons cinnamon
• Cream cheese frosting: 4 oz cream cheese, 1/4 cup butter, 1 cup powdered sugar, 1 tsp vanilla

Instructions

1. Warm milk to 110°F (43°C). In a bowl, combine warm milk, yeast, and discard. Let sit 5 minutes until frothy.
2. Add egg, melted butter, sugar, and salt. Stir in flour until a soft dough forms.
3. Knead for 5–7 minutes until smooth and slightly elastic.
4. Let dough rest 20 minutes in a greased bowl; it will puff modestly.
5. Roll dough to a 12×16-inch rectangle. Brush with 2 tbsp melted butter and sprinkle filling evenly.
6. Roll tightly from the long edge into a log and cut into 9 equal rolls. Place in a greased 9-inch pan.
7. Let rise 20–25 minutes until puffy. Preheat oven to 375°F (190°C).
8. Bake 22–25 minutes until golden and a skewer comes out clean of raw dough.
9. While cooling 10 minutes, beat frosting ingredients until smooth and spread over warm rolls.

How to Serve It

Serve warm with extra frosting and a dusting of cinnamon. Pair with coffee or chai. Store in an airtight container at room temperature 1–2 days; reheat briefly before serving. For make-ahead, assemble rolls, refrigerate overnight, then bake in the morning.

10. Sourdough Discard Cornbread

Comforting, slightly tangy cornbread with a moist crumb and golden crust. Discard adds subtle acidity that balances the corn’s sweetness. It’s hearty with a tender interior and crisp edges. Ideal alongside chili, soups, or roasted vegetables. Expect a sweet corn aroma and buttery flavor.

• Prep time: 10 minutes
• Bake time: 20–25 minutes
• Total time: 35 minutes
• Yields: 8 servings

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sourdough discard (room temperature)
• 1 cup buttermilk
• 1/4 cup melted butter
• 2 large eggs (room temperature)
• Optional: 1/2 cup canned corn kernels, drained

Instructions

1. Preheat oven to 425°F (220°C) and grease an 8-inch cast-iron skillet.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk discard, buttermilk, melted butter, and eggs.
4. Stir wet into dry until just combined. Fold in corn if using.
5. Pour batter into skillet and smooth top. Bake 20–25 minutes until golden and a toothpick comes out clean.
6. Cool 5 minutes before slicing.

How to Serve It

Serve warm with honey butter, or alongside chili and roasted meats. Garnish with chives or sliced jalapeños for a kick. Store in an airtight container at room temperature 2 days, or refrigerate up to 4 days. Reheat individual slices in a toaster oven to refresh the crust.

11. Sourdough Discard Potato Focaccia

This potato-topped focaccia is soft inside with a crisp, oily crust. Discard enriches the dough for a deep, slightly sour flavor without long fermentation. Thin potato slices roast into tender ribbons that crisp at the edges. You’ll love the herb-scented, olive oil-forward aroma.

• Prep time: 20 minutes
• Bake time: 25–30 minutes
• Total time: 1 hour (includes short rise)
• Yields: 1 large focaccia (8–10 servings)

Ingredients

• 3 cups all-purpose flour
• 1 cup sourdough discard (room temperature)
• 1 cup warm water (about 105–110°F / 40–43°C)
• 1 tablespoon instant yeast
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/4 cup olive oil, plus 2 tablespoons for drizzling
• 2 medium Yukon gold potatoes, thinly sliced
• 2 tablespoons chopped rosemary
• Coarse sea salt for sprinkling
• Freshly cracked black pepper

Instructions

1. In a bowl, combine warm water, yeast, discard, and sugar. Let sit 5 minutes until foamy.
2. Add flour, salt, and olive oil. Mix to form a soft, slightly sticky dough.
3. Knead briefly 4–5 minutes until smooth. Place in an oiled bowl and let rest 30 minutes; dough should puff slightly.
4. Oil a baking sheet and press dough to a roughly 9×13-inch rectangle. Let rest 15 minutes.
5. Arrange potato slices on top, pressing slightly into dough. Drizzle with olive oil, sprinkle rosemary, salt, and pepper.
6. Preheat oven to 425°F (220°C).
7. Bake 25–30 minutes until potatoes are golden and edges are crisp. Toothpick in center should not be doughy.
8. Cool 10 minutes before slicing.

How to Serve It

Cut into squares and serve warm with extra olive oil for dipping. Pair with salads, soups, or grilled meats. Store leftover focaccia in a paper bag at room temperature 1–2 days, or refrigerate and reheat in a hot oven to revive crust. For make-ahead, bake and warm before serving.

12. Sourdough Discard Apple Cake

Moist apple cake with tender crumb and a gentle sourdough tang. Discard adds moisture and a nuanced flavor that complements cinnamon and apples. The cake is cozy and spiced, ideal for autumn or snack time. You’ll notice a fruity sweetness and cinnamon scent.

• Prep time: 15 minutes
• Bake time: 40–45 minutes
• Total time: 1 hour
• Yields: 8–10 slices

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup sourdough discard (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs (room temperature)
• 2 medium apples, peeled and finely chopped
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round pan. Line if desired.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat sugar, brown sugar, eggs, oil, discard, and vanilla until smooth.
4. Fold wet into dry until just combined. Stir in apples and walnuts.
5. Pour batter into pan and smooth top. Bake 40–45 minutes until a toothpick comes out clean. Top should be golden.
6. Cool in pan 10 minutes, then transfer to rack to cool completely. Dust with powdered sugar before serving.

How to Serve It

Serve slices with whipped cream or a scoop of caramel ice cream. Garnish with a thin apple slice and a cinnamon stick. Store covered at room temperature 2 days, or refrigerate up to 4 days. This cake freezes well for up to 2 months when wrapped tightly.

13. Sourdough Discard Savory Muffins with Sun-Dried Tomato and Olive

These savory muffins are full-flavored and slightly tangy from discard. Chewy sun-dried tomatoes and briny olives add contrast to a tender crumb. They’re portable and great for lunches or snacks. Expect a savory, herb-forward aroma and moist texture.

• Prep time: 15 minutes
• Bake time: 18–22 minutes
• Total time: 35 minutes
• Yields: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sourdough discard (room temperature)
• 1 cup buttermilk
• 1/3 cup olive oil
• 2 large eggs (room temperature)
• 3/4 cup chopped sun-dried tomatoes
• 1/2 cup chopped Kalamata olives, pitted
• 1/2 cup crumbled feta
• 2 tablespoons chopped fresh oregano or parsley

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
2. Whisk flour, baking powder, baking soda, salt, and pepper.
3. In another bowl, whisk discard, buttermilk, olive oil, and eggs.
4. Fold wet into dry until just combined. Stir in sun-dried tomatoes, olives, feta, and herbs.
5. Spoon batter into muffin cups, filling about 3/4 full.
6. Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
7. Cool in tin 5 minutes, then transfer to a rack to cool completely.

How to Serve It

Serve warm or at room temperature alongside a green salad or soup. Garnish with extra oregano and a drizzle of olive oil. Store in an airtight container in the fridge up to 3 days; reheat in a warm oven to refresh. Batter can be portioned and frozen for quick baking later.

These 13 recipes cover breakfasts, snacks, savory meals, and desserts — all built around one simple idea: use your discard and save money. You’ve got crispy crackers, tender cakes, flaky biscuits, pizza, and more to try. Pin this list so you can come back when your discard jar fills again, and pick one recipe to make tonight.

Which recipe will you try first? Share your favorites with friends or leave a comment after you bake — seeing your photos makes my day. Happy baking and saving!