Apple Walnut Sourdough Discard Muffins

Preheat the oven to 400F. If you’re using a cast iron muffin pan, be sure to grease it well and place it in the oven to preheat. If you’re using conventional muffin pans, line them with paper liners or grease the muffin cups well.
Combine the oats and the milk in a small bowl. Mix well and set aside to soak.
Add the flour, baking powder, baking soda, and mineral salt to a medium bowl. Whisk well to combine.
Add the beaten egg, sourdough starter, and honey in a separate medium mixing bowl. Whisk thoroughly, and then drizzle in the melted and cooled butter. Whisk again until uniform.
Add the oat and milk mixture to the egg, sourdough starter, honey, and butter mixture. Whisk well again.
Add the dry ingredients to the wet, whisking until just combined. Do not overmix the batter.
Fold in the chopped apples and walnuts.
If you are using a cast iron muffin pan, pull the pan out of the oven and add the batter to the hot muffin pan. If you are using a conventional muffin pan, evenly distribute the muffin batter between 12 cups.
Bake the muffins in the preheated oven for 20-23 minutes. Check the middles, using a cake tested, to ensure they are cooked through.
Cool and serve!